Fermented Vegetables Sweet and Sour

6 servings

Ingredients:

3 carrots, cut into matchsticks

1/2 of a red onion, sliced

3 cups sliced cabbage

Brine:

4   teaspoons sea salt

4   cups filtered water

2 1/4   cups raw, unfiltered apple cider vinegar

6  Tablespoons honey

1   teaspoon spicy brown mustard

3 sterilized wide mouth quart jars

Instructions: 

1.  Divide the prepared vegetables between the 3 sterilized jars.

2.  Combine the brine ingredients.

3.  Divide the brine equally between the 3 jars.

4.  Cover the opening with cheesecloth and set at room temperature for 6 hours.

5.  Remove cheesecloth and secure with a regular lid.

6.  Refrigerate.

7.  Best used from 3 days to a week.