- 5 pounds green cabbage
- 3 kale leaves, chopped
- ½ pound onion, diced
- 2 garlic cloves, minced
- 4 tablespoons sea salt
- 1 tablespoon dried dill
- 2½ tablespoons dulse
- 1½ teaspoons dried kelp powder
- 3 tablespoons sauerkraut juice
- 4 tablespoons lemon juice
Remove any damaged or dirty outer cabbage leaves. Shred the cabbage in a food processor or grate finely. Place in a large bowl and add the kale, onions and garlic. Add the salt and mix well with your hands. Pound with a meat tenderizer for a minute or 2 and then allow to sit for 20–30 minutes.
Add the dill, dulse, kelp powder; pound and let stand for 15 more minutes.
Add the sauerkraut juice and lemon juice. Mix well; pound again. This process should begin to pull moisture out of the cabbage. Place 1 handful at a time in a 1-gallon crock, pressing down each time to continue to push moisture out of the cabbage. Cover mixture with weights from the crock. Allow to ferment for 2–6 weeks, until desired flavor is reached.
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