My first ferment that got me addicted to flavorful, homemade, probiotic rich foods. This health boosting side dish goes great on sandwiches, salads, or just served on the side. Dr. Axe has very a informative post about powerful benefits of this food and it’s process. Try sauerkraut for your first ferment and reuse the brine to kickstart your future ferments. Don't fear the ferment and feed your second brain.
30 Minutes
Brine can be the liquid from a previous ferment or 1 Quart of Water + 1/8 Cup of Himilayan Salt or Iodine Free (Kosher)
Use a mandolin to slice the cabbage into a bowl. Every inch of sliced cabbage should get a small of salt added. Add a spoonful of brine or kefir. Gently mix together. Cover the bowl with a towel or paper towel and let it sit for 30 minutes.
Firmly press the mixture into a mason jar or crock, there should be at least 2 inches of space from the top of jar. Weigh down the solids until they are completely covered by the brine. It will bubble up, that just meens it's working.
20 – 35 Days
Serving Size: 1 Cup
Calories: 27 Calories
