If your new to fermented vegetables this is one of my fave’s…mixing cabbage and beetroot makes it a bit sweeter and makes for a bright purple ferment that goes with any meal. I love it simply on a soft boiled egg – divine!
⦁ ½ medium red cabbage head, finely sliced
⦁ 1 medium beet root, grated
⦁ 2 inch ginger piece, peeled and grated
⦁ 1 TBS sea salt
⦁ Add all ingredients in a large bowl, and use your hands for scrunching the mixture for about 5 or 6 minutes, until the vegetables juices start to collect into the bowl bottom.
⦁ Transfer the mixture into a clean glass jar and press well. If the juices don’t cover the mixture, add more salted water (1 TBS sea salt for 1 cup of water)
⦁ Cover the top with one cabbage leaf to keep everything down under the juices
⦁ Cover with a lid and let sit on the bench at room temperature from one week – up to 6 weeks, until the taste becomes sour.
⦁ Keep in the refrigerator
⦁ ENJOY AND BE NOURISHED