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In a food processor, combine all ingredients except additional teaspoon of sea salt. Process until a rough consistency is acquired.
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Put mixture into clean and sterilized quart-sized mason jar.
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Sprinkle additional teaspoon of sea salt onto top of ferment.
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Cover with lid and allow to ferment for two days in a dark cupboard.
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Transfer to refrigerator.
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Before serving, remove the top layer of salt.