This fun experiment was a success! If you’re a fan of the crunch and fresh flavors of a spring roll, but prefer grain-free and full of probiotics, then you’re going to want to give this a try!
This is a great recipe to play around with. Try adding your own twist with veggies and herbs that you prefer, and trying out different dipping sauces!
Ingredients: (makes 6)
Spring Rolls:
– 6 small cabbage leaves
– 1 cucumber
– Fresh cilantro
– 2 carrots
– 1 small beet
– 2 peppers (as mild or spicy as you prefer!)
– 1 tbsp unrefined salt
– 4 cups filtered water
Seasoned Brine:
– 3 cups filtered water
– 1 tbsp unrefined salt
– 5-6 whole garlic cloves
– 1 tsp mustard seeds
– 1 tsp peppercorns
– 1 tsp dried or fresh dill
Tools:
– Toothpicks
– Large bowl (for soaking cabbage)
– 2 quart-sized jars with lids
Directions:
Make a quick brine by combining 4 cups of warm water and 1 tbsp salt in a bowl. Add the cabbage leaves, and let them sit approximately 2 hours. In the meantime, prep the other ingredients.
Wash, pat dry and slice all vegetables/fresh herbs, julienne-style.
Create a seasoned brine by combining all of the brine ingredients in a jar. Shake it up to combine.
After cabbage leaves have soaked for approximately 2 hours, pat them dry, and start assembling!
Place cabbage leaves on the counter and add veggies and fresh herbs to your liking, laying them all sideways on top of each other, in the center of the curve of the cabbage leaf. I added about 3 pieces of each veggie to start, and add more depending on the size of the cabbage leaf.
Roll the cabbage leaf up with the veggies/fresh herbs inside, and stick 1-2 toothpicks in to hold the roll in place. Try to have the toothpicks diagonal rather than perpendicular to the spring roll.
Repeat with the rest of the cabbage leaves, veggies and fresh herbs.
Stand each of the “spring rolls” into a new jar, being careful to keep the toothpicks from tearing the other cabbage leaves.
Once all spring rolls are in the jar, add your seasoned brine on top. Brine should cover the spring rolls but not go above the shoulder. You may want to add a fermenting weight if the spring rolls are rising to the top. (You may need to add more water or remove some of the brine, depending on the size of your spring rolls.)
Cover with a tight lid and give a gentle shake to circulate the seasoning.
Leave on the counter at room temperature for 4-5 days, then place in fridge. You can eat them right away! I advise eating with a thin dipping sauce! (My favorite is a homemade almond butter, ginger dressing! Also great is a sour cream, salt, garlic and dill sauce!)
Fermented Spring Rolls
Ingredients
Spring Rolls
- 6 small cabbage leaves
- 1 cucumber
- Fresh cilantro
- 2 carrots
- 1 small beet
- 2 peppers as mild or spicy as you prefer!
- 1 tbsp unrefined salt
- 4 cups filtered water
Seasoned Brine
- 3 cups filtered water
- 1 tbsp unrefined salt
- 5-6 whole garlic cloves
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 1 tsp dried or fresh dill
Instructions
- Make a quick brine by combining 4 cups of warm water and 1 tbsp salt in a bowl. Add the cabbage leaves, and let them sit approximately 2 hours. In the meantime, prep the other ingredients.
- Wash, pat dry and slice all vegetables/fresh herbs, julienne-style.
- Create a seasoned brine by combining all of the brine ingredients in a jar. Shake it up to combine.
- After cabbage leaves have soaked for approximately 2 hours, pat them dry, and start assembling!
- Place cabbage leaves on the counter and add veggies and fresh herbs to your liking, laying them all sideways on top of each other, in the center of the curve of the cabbage leaf. I added about 3 pieces of each veggie to start, and add more depending on the size of the cabbage leaf.
- Roll the cabbage leaf up with the veggies/fresh herbs inside, and stick 1-2 toothpicks in to hold the roll in place. Try to have the toothpicks diagonal rather than perpendicular to the spring roll.
- Repeat with the rest of the cabbage leaves, veggies and fresh herbs.
- Stand each of the “spring rolls” into a new jar, being careful to keep the toothpicks from tearing the other cabbage leaves.
- Once all spring rolls are in the jar, add your seasoned brine on top. Brine should cover the spring rolls but not go above the shoulder. You may want to add a fermenting weight if the spring rolls are rising to the top. (You may need to add more water or remove some of the brine, depending on the size of your spring rolls.)
- Cover with a tight lid and give a gentle shake to circulate the seasoning.
- Leave on the counter at room temperature for 4-5 days, then place in fridge. You can eat them right away! I advise eating with a thin dipping sauce! (My favorite is a homemade almond butter, ginger dressing! Also great is a sour cream, salt, garlic and dill sauce!)
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