The probiotics in fermented food are yummy for the tummy.  Fermented veggies keep you regular and help you absorb nutrients more easily from the other food you eat.  This recipe is really good and works well as a side dish.

1 large cabbage leaf (set aside)
1 large head of cabbage, shredded
1 bunch of kale, chopped
1 small peeled, organic lemon, sliced
2 carrots, shredded
1 clove of garlic
¼ cup starter culture, prepared as directed on the package

Toss vegetables, lemon slices, and starter culture together in a large mixing bowl.  Remember to set the one large cabbage leaf aside.
Combine the vegetables and make sure they are thoroughly mixed together.
Layer in a mason jar and push down with a wooden spoon so the vegetables are tightly packed.
Continue to layer the vegetables and pound down until the level of brine exceeds the level of the vegetables.
Layer the vegetables with the cabbage leaf and pack down.  Seal the jar tightly.
Allow the vegetables to ferment at room temperature for 5-6 days, and then place in the refrigerator.

1 large bowl
1 Mason jar with lid
1 wooden spoon


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