Vegetables 1 Red onion sliced thinly 1 Green bell pepper slice or chop finely 3.5 Green cabbage sliced or chopped as you like. Leave one leaf to cover in jar. 1 carrot grated or chopped small. Water 1 to 3 tbs of salt per. 4 Cups depending on taste and dietary needs. 1 large mason jar.

Wash and prepare vegetables, leaving on cabbage leaf whole to cover in jar.
Add salt to 4 cups of water to dissolve.
Add vegetables to jar and water to cover all. Use the cabbage leaf to cover and if needed a weight to push down below water level. Add water if needed to cover.
Store on counter top 1 to weeks to ferment .
When the taste is to you liking it can be stored in the fridge to slow down fermenting.

This is a good source of probiotics good for gut health. Use 1 to 6 tablespoons as a side dish.
This recipe can also be pickled using vinegar and stored in the fridge but will not have the probiotics of fermented vegetables.
1 Liter = 67 tablespoons