The following specific recipe comes from Nourishing Traditions by Sallon Fallon Morrell


  • 1 medium onion, peeled, quartered and sliced

  • 1 turnip, peeled, quartered and thinly sliced

  • 1 cup cauliflower flowers, thinly sliced

  • 1 tablespoon parsley, chopped

  • 4 tablespoons whey or lacto-fermented sauerkraut juice

  • 1 tablespoon sea salt

Place all the vegetables in a bowl – you could have about 4 cups total. Toss with whey or sauerkraut juice and salt. Cover and leave one hour. Press on vegetables lightly with a wooden pounder or end of a meat hammer.

Stuff the vegetables into a quart-sized, wide-mouth mason jar. Press down with the wooden pounder or meat hammer until the juice covers the vegetables. The top of teh vegetables should be at least 1 inch below the top of the jar.

Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The vegetables may be eaten immediately, but they improve with age. They will last about six months in the refrigerator.

Makes 1 quart