ingredients:
- 1 head green or red cabbage, thinly sliced (by hand or food processor)
- 2 T sea salt (I like to use the corse grind. If you use fine grain salt use 1 T)
- about 2 cups water (filtered water has less potential pathogens, so your ferment will stay healthier)
Directions:
1. Blend together to make "salt water brine": 1 handful cabbage, salt and water. (this breaks up some of the cabbage and starts the ferment faster!)
2. Put cabbage into a large bowl, add salt water brine. Mash together for about 5 minutes with a pounder, potato masher, or other kitchen tool. You just want to work out some of the cabbage juices.
3. Put your cabbage and brine into mason jars (you may need 1 or 2 quart jars depending on size of cabbage) Push your cabbage down into the jar, so that the cabbage is covered in liquid.
** You can weigh the cabbage down with a weight or small jar if needed.
4. Screw on the mason jar lid and ferment on your counter for 3 to 5 days. After a few days, taste your ferment. If you like it, put it in the fridge to stop the ferment. If it still tastes salty, leave it out for a few more days, then taste again!
Refrigerate to stop the fermentation process when it is the amount of tanginess that you like. Enjoy!
*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy
