Ingredients:
- Purple cabbage, chopped – 1/2 to full head
- White cabbage, chopped – same amount
- Carrots, shredded – 1 cup
- Sea salt (I used this one containing sea vegetables – yum!) – 1-2 Tbs, to taste
- Filtered or spring water
- Mason jar, 16 oz
- Mixing bowl
- Optional: dried goji berries or raw cranberries – 1/2 cup
- Optional: apple cider vinegar or homemade kombucha, 1-2 Tbs
Directions:
- Wash and shred cabbage, or use preshredded packaged cabbage and carrot (I like the Trader Joe’s packages which contain different types of cabbage and carrot!)
- Mix shredded cabbage and carrot with the salt in a mixing bowl using pressure of your bare or gloved hands, compressing salt evenly through the veggies
- Optional: add in goji or cranberry and mix in bowl
- Transfer to mason jar, pressing as you go to create density
- Optional: add vinegar or kombucha
- Top off with filtered or spring water to completely cover veggies
- Close with cheesecloth, paper towel, or strainer (to protect from outside contamination)
- Keep an eye on it for 2-3 days, adding water if it falls below the veggie level
- Taste it every day, when you like the amount of sour, it’s ready to be sealed with cap and put in fridge!
- Enjoy the probiotic-filled goodness 🙂
