A delicious fermented vegetable mix that will have you wanting more! Recipe courtesy of aharmonyhealing.com
Remove 4 outer leaves from the cabbage, rinse, pat dry and set aside.
Remove core of cabbage and cut remaining cabbage into thin slices or shred with a food processor or Thermomix.
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.
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.
Place remaining 2 teaspoons of seaweed salt, peeled lemon halves, minced garlic, water and sugar into a blender or Thermomix and blend until smooth.
Mix in the vegetable culture starter by hand.
Let brine sit for 10-15 minutes to allow the good bacteria to wake up and start feeding on the sugar.
Pour the brine over the sliced vegetables and mix well with your hands, until all the vegetables are coated with brine.
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.
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.
Place jars of vegetables inside a dark cardboard to protect from light. Let vegetables ferment at room temperature for 5-7 days.
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.
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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