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Torshee | Caroline@BareFoodAngel.com |
| Servings | Prep Time |
| 10 | 10min |
| Cook Time | Passive Time |
| 15min | 3-14days |
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Ingredients
- 1/2 cabbagesorganic, shredded
- 1/2cup sea saltHimalyan or Celtic Sea Salt, or Real Salt by Redmond
- 1 glass mason jarfor canning
- 5 celery stalkssliced
- 2 carrotspeeled and julienne cut
- 1 cauliflowerbroken into florets, if using the stem, slice them thinly
- 1 jalapeno pepperor chili pepper, cut in half length wide with the seeds taken out
- 1/8bunch fresh mint leavesorganic
- 1/4bunch parsleyor cilantro, dill, tarragon, savory and celery leaves, organic
- 1tbsp coriander seedscrushed
- 15-20 black peppercorns
- 1piece dulseor wake or sea palm (these sea veggies are not fishy smelly), whole
- 1clove garlicoptional, for each 1 liter jar, 8 to 10 total, or 6 small onions (Charlotte), too much will overpower the mix
Instructions
Prepping
- Take a small container, place handful of the herbs (wrapped in cooking twine) and jalapeño or chili pepper in the container.
- Place cabbage, cauliflower, carrots, celery, small onions (optional), and 2-3 garlic cloves (optional) on top in layers.
- Top off the ingredients with more herbs.
- Make Brine: Combine salt with 1 and 1/2 cup clean pure water, stir until well mixed. Let dissolve. Combine with veggies.
Packing the Jars
- Once you have your shredded/cut veggies and brine mixture combined in your large bowl, tightly pack the mixture into each Mason jar, and compress using a masher to remove any air pockets.
- Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with brine and that the brine is all the way to the top of the jar to eliminate trapped air.
- Put the lids on the jars loosely as they will expand due to the gases produced in fermentation.
Fermentation
- Allow the jars to sit in a relatively warm place for several days, ideally around 72 degrees Fahrenheit.
- During the summer, veggies are typically done in 3-4 days. In the winter, they may need 7-14 days. The only way to tell when they’re done is to open up a jar and have a taste.
- Once you're happy with the flavor and consistency, move the jars into your refrigerator.
Recipe Notes
*Canning Jars: Basic wide-mouthed 32-ounce Mason jars are all that is necessary for both fermenting and storing the vegetables. These are inexpensive and easy to find at your local hardware store, grocery, or online. Make sure they are widemouthed, as you’ll need to get your hand or a tool down into the jar for tightly packing the veggies.
**If you can’t find fresh herbs above, use 2 tbsp of dried: tarragon, mint, savory, dill and basil and/or celery leaves (placed in spice bag).