Vegan day 105: Fermented red cabbage
Basic cabbage fermentation 101–
not so basic really if you have never done this! 
I didn’t make this by myself- I made it with the class “The Miracle of Lacto-Fermentation by Peter Berley at the Natural Gourmet Institute for Food & Health. It seems difficult but I guess it really isn’t.
5 lbs of red cabbage
3 tablespoons of sea salt
I believe this is how we made it, although I may crush in some apple next time. Wash the cabbage and take off the outer layer. Cut into four pieces and discard the core. Next slices lengthwise into thin slices.
Place shredded cabbage into a large mixing bowl and add the salt. Crush with hands until there is enough juice to submerge the cabbage. Transfer the mixture into a special fermenting jar. Press in to fill the jar placing one or two pieces of whole cabbage on top. There should not be any air left in the jar. Seal the jar with the lid and add water to the top plastic piece so that no air can get in. Let this sit for 7 days.
I just finished the last dish of this so now I have to make it on my own- tomorrows blog! Wish my luck!
Fermenting cabbage promotes the growth of beneficial lactic acid- making it a probiotic. This means increasing your beneficial intestinal flora along with taking in a good source of vitamins and minerals.
References:
http://www.probiotics-help.com/fermented-cabbage.html
http://www.glowkitchen.com/2011/07/a-pros-probiotic-salad/
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Saturday April 14th 2012 blog]
