Makes 2 quarts - This is very good. We try to eat a side dish of these kind of foods when eating a meal. Helps with digestion.
1 head of Napa cabbage, cored, shredded
1 bunch of green onions, chopped
1C carrots grated
1/2c daikon radishes, grated (optional)-I didn't use these
1tbs freshly grated ginger
1/2tsp dried chile flakes(I used red pepper)
1tbs sea salt
4tbs whey (if not available add an additional 1tbs of sea salt- I use Balien's course sea salt for this)
Place vegetables, ginger, red chile flakes, sea salt and whey in bowl and pound with a wooden pounder or meat hammer(I just use my fist) to release juices(never really get any juice). Place in a quart size jar(you can always buy Ball's two quart canning jars/half a gallon ones from Ace Hardware Store), wide mouth mason jar and press down firmly with a pounder or hammer until juices come to top of the cabbage( or if not enough juice add purified filtered water). The top of the vegetables should be 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Taken from Fermented vegetables and fruits section of Nourishing Traditions Cookbook by Mary Enig & Sally Fallon
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