( raw lacto-fermentation process, similar to sauerkraut )
Ingredients to make 2 quarts:
- 1 head Napa cabbage – cored and shredded (other cabbage varieties seem to work just fine also)
- 1 bunch green onions – chopped (any chopped onions will do)
- 1 cup carrots – grated or thinly sliced
- ½ cup daikon or radish – grated or thinly sliced
- 1 Tablespoon fresh ginger – grated or minced
- 3 cloves garlic – minced
- Optional: ½ Teaspoon dried chili flakes (or a few small hot chillies, chopped)
- 2 Tablespoons sea salt, no iodine (sea salt contains micronutrients that regular NaCl table salt lacks)
- [ Optional: Instead of 2 Tablespoons sea salt, use 4 Tablespoons whey + 1 Tablespoon sea salt ]
1.) Place all ingredients in a large bowl or crock and pound with a wooden pounder / meat hammer /4×4 post until it becomes wet.
2.) Put into wide mouth mason jar(s) and press down firmly until juices come to the top. The top of the vegetables should be at least 1 inch below the top to allow for expansion.
3.) Cover tightly. Keep at room temperature until expanded and bubbly (about 3 days). Remember to put jar inside a bowl to catch the overflow of the brine.
Then, store in fridge, basement or root cellar 45-50° F for 30 days, or until you are ready to enjoy it. Refrigerate after opening.
|Robski’s favorite ingredients:
Green Cabbage + Red/Purple Cabbage
Radishes + Daikon
Red Onions + Vidalia Onions
Garlic + Ginger
Cliantro + Mint
Mild hot Anaheim + Hungarian yellow wax Pepper
Napa Cabbage + Bok Choy
Chives, Scallions, Leeks
|1 Tablespoon sea salt per quart|
Grater and/or Food Processor