I ferment anything and everything. I will be sharing all my recipes over the next little bit in prep for our workshop.
Here’s a classic
1/2 head purple cabbage (leave 2 leaves whole and aside)
1/2 head green cabbage (you can use 1 head of either, but I like mixing the 2)
3 small or 2 large carrots
2 Tbsp yellow mustard seeds
1 Tbsp black peppercorns
2 Tbsp dill
1-1 1/2 Tbsp sea salt/ hymilalan salt
2TBS of coconut kefir
Shred, grate and chop your veggies.
Place in a bowl with salt
Massage until the cabbage becomes translucent
Place in jar
Place 2 cabbage leaves on top
Place a jar filled with water on top of leaves (you’ll have a jar in a jar look) Push down so its compact
Place jar in a bowl or on a plate (this is to catch any liquid that my bubble over if you have filled to top)
Cover and store in a dark place
Check after a day or so and push the jar further down. You will see the liquid increase.
After about 5 days you will have yummy, bright purple kraut. The taste will be salty and vinegary with an amazing earth flavour.
Try doing the Same with just carrots. Add more spices. I love ginger carrots with cardamoms and coriander.
Include these four cultures in every meal. Start with 1/3 cup of vegetarian with every meal. Think of it as your cleanser for each meal.
Grow that gut health and live with all the vitality you can.