1 green cabbage
Non-white salt; pink (Himalayan) or grey (Celtic)
Peel off the most outer leaves of the cabbage.
Cut cabbage in to quarters. Cut the stem from each quarter.
Slice the quarters in to very fine ribbons; you will appreciate this when it comes time to massage them. Place ribbons in a large bowl.
Sprinkle cabbage with salt; a large cabbage will require 2-3 tsp salt
After washing your hands, get them in there! Massage the ribbons with the salt until softened and water is streaming from the bottom; ~ 5-10 minutes
Transfer cabbage and liquid to a clean mason jar; large enough opening to insert your hand. Compress contents with your fist until all cabbage is submerged.
Cover opening with cheese cloth and secure with elastic band or jar rim.
Set in a place out of direct light; eg. corner of kitchen counter
Twice daily, remove cheese cloth and compress cabbage with your fist (wash hand first). You should see bubbles rising to the top.
After 10 days, replace cheese cloth with full lid and store in fridge. You can store it here for several months.
Source: Whole Food Diet Coach - Rosanne Hartwick http://wholefooddietcoach.com
Body Ecology recipe
3 heads green cabbage, shredded in a food processor 6 carrots, large, shredded in a food processor
3" piece ginger, peeled and chopped
6 cloves garlic, peeled and chopped
Remove several cups of this mixture and put in to a blender
Add enough filtered water to make a 'brine' with the consistency of a thick juice. Blend well and then add brine back in to first mixture. Stir well.
Pack mixture down in to a glass or stainless steel, air-tight container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
Fill container almost full, but leave about 2" of room at the top for veggies to expand.
Roll up several cabbage leaves in to a tight 'log' and place them on top to fill the remaining 2” space. Clamp jar closed.
Let veggies sit at room temperature for at least 3 days. A week is even better. Refrigerate to slow down fermentation
Source: Body Ecology Diet, Donna Gates, Linda Schatz
- I have not personally made the Body Ecology recipe, but am a fan of Donna Gates book
- New resource I have since purchased and enjoy: Fermenting Vegatables by Kristen Shockey
- - I like this as it has recipes for a variety of vegetables, which is great when your garden or CSA share produces more veggies than you can consume in a week!