Preparation Time: 20 minutes
1 head green cabbage sliced thinly
1 medium beet, crated or thinly sliced
1 thumb-sized piece of ginger, grated
1/2t cardamom seeds (not the pods). This is optional but it adds a nice nuance to the flavor. Could use cardaomom powder instead.
1 1/2T sea salt
- Slice the cabbage thinly. Grate or thinly slice the beet. Grate or dice the ginger.
- Mix the cabbage, beet, ginger and cardamom together in a large bowl and toss with the salt. Let it sit for 30-60 minutes until the cabbage starts to sweat.
- Place the tossed ingredients into a fermentation vessel (I prefer a 1 gallon wide mouth cookie jar). Include any liquid which may remain at the bottom
- Press the mix down with your fist to compress it in the container and then place a weight of some sort (I like to use a large 1/2 gallon filled glass jar) on top of the mix and wait a few hours as the liquid is leached from the veggies and gradually rises to fully cover the veggies. If the liquid doesn’t fully rise to cover the veggies, feel free to press down again with your fists or with the weight to see if you can coax more liquid out.
- If after several hours, the liquid level hasn’t risen above the level of the veggies, add water until all the veggies are covered by an inch or so of liquid.
- Leave the weight on and cover with a towel and leave out to sit and ferment. Check it whenever you are curious and take a nibble. Leave it to ferment for a couple of weeks or until your taste is satisfied that it is ready. It should taste tangy and feel very alive in your mouth when you eat it.
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