Raw Cultured Vegetables

Find your faith in fermentation with this healthy and delicious recipe.

Photography By | March 30, 2017

Ingredients

  • 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

Instructions

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.

Related Stories & Recipes

Kombucha

This popular fermented tea is loaded with probiotics – and flavor – and is a cinch to make at home.

From the Good Earth: Foraging 101

Raised in Southern Indiana with family members who gardened, tended fruit and nut trees and harvested all sorts of things, including rose hips and dandelions for wine and morels for Sunday breakfast, ...

Michiana Super Foods

Garden in a Glass Smoothies are having a big moment in today’s food culture. From layered smoothie bowls to protein-packed breakfast blends, more and more health-conscious foodies are looking to th...

Ingredients

  • 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
We will never share your email address with anyone else. See our privacy policy.