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Fermented Lemon Kale and Savoy Cabbage

Yields1 Serving

A delicious fermented vegetable mix that will have you wanting more! Recipe courtesy of aharmonyhealing.com

Tips to making a great Kale salad
 Kale can be tough to eat in a salad but prepared properly makes a wonderful delicious addition or main green for any salad.
 Remove the ribs: The ribs are too chewy to include in the salad (chop them and sauté them later for another dish)
 Chop the kale: Into small, bite-sized pieces
 Sprinkle with seaweed salt: Salt helps cut the bitter flavour of the kale
 Massage the kale: With clean hands grab handfuls of kale, scrunch and release and repeat until the kale is fragrant and dark green. This makes the kale more palatable. Kale is tough so don’t worry about damaging the leaves. This should take about a minute.
 Dress the kale: Drizzle in your favourite dressing and massage into the leaves so the kale is lightly and evenly coated
 Toss well: Now is the time to toss in additions like toasted nuts and seeds, grated or chopped raw fruits and veggies or some goat's fetta. Let the salad sit for at least ten minutes before serving.
Fermented Lemon Kale and Savoy Cabbage- Makes 2 litres
 1 large head organic Savoy cabbage
 4 cups organic curly kale, large stems removed and shredded into very thin strips
 1/2 small organic red onion, diced
 4 tsp Changing Habits Seaweed Salt
 1 small peeled organic lemon, white pith removed and cut in half
 3 cloves peeled garlic, minced
 4 1/2 cups warm purified or spring water (90Ëš F)
 1 tsp organic Changing Habits Rapadura Sugar
 1 vegetable culture starter (try your health food store)
 2 clean 1litre glass canning jars with lids
1

Remove 4 outer leaves from the cabbage, rinse, pat dry and set aside.

2

Remove core of cabbage and cut remaining cabbage into thin slices or shred with a food processor or Thermomix.

3

Place cabbage and shredded kale into a large strainer and rinse thoroughly with water. You may have to do this in several batches depending on the size of your strainer. Drain vegetables and pat dry.

4

Place clean sliced cabbage into a large bowl with the shredded kale and red onion, sprinkle with 2 teaspoons of the seaweed salt and massage with your clean hands until cabbage and kale starts to wilt and release its liquid. Set aside while you make the brine.

5

Place remaining 2 teaspoons of seaweed salt, peeled lemon halves, minced garlic, water and sugar into a blender or Thermomix and blend until smooth.

6

Mix in the vegetable culture starter by hand.

7

Let brine sit for 10-15 minutes to allow the good bacteria to wake up and start feeding on the sugar.

8

Pour the brine over the sliced vegetables and mix well with your hands, until all the vegetables are coated with brine.

9

Place cabbage and kale into the clean glass jars and pack down tightly with your hands or a large spoon until brine goes over the vegetables. Be sure to leave at least 2 inches of space at the top of each jar to allow the cabbage to expand.

10

Fold cabbage leaves and place on top of the fermented vegetables in the jar, pushing down on leaves to cover with brine. Repeat this for the second jar. By doing this extra step you will help keep your fermented vegetables under the brine. You can also add a small clean glass that fits inside of the canning jar on top of cabbage to weigh it down. Make sure you have at least 1 or 2 inches of brine over the top of the fermented vegetables and folded cabbage leaves.

11

Place jars of vegetables inside a dark cardboard to protect from light. Let vegetables ferment at room temperature for 5-7 days.

12

Taste a small portion after 4 days during the summer months and 5-6 days in the cooler months to see if you like the flavour. If you do like the taste, remove the top cabbage leaves and place fermented vegetables in the refrigerator. The longer you ferment the vegetables, the more tangy and sour they get. Once done fermenting, place vegetables in the refrigerator for up to 6-8 months.

13

Each time you remove fermented vegetables to eat, make sure you push the remaining vegetables under the brine to protect it.

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