About the Recipe
Ingredients
1.5 lb organic cabbage, small head, quartered
4 oz organic onion, medium, juliennedÂ
3 fresh organic carrots, peeled, julienned
2-3 fresh organic jalapeños, chopped fine
1 bunch cilantro, chopped fine
1 Tbsp sea salt
2 Tbsp cultured whey, optional
1 qt Mason jar, cleaned/sterilized
Preparation
Step 1
Remove outer leaves of cabbage and quarter. Cut out core. Wash and cut into long strips, reserving one cabbage leaf.Â
Step 2
Wash carrots and julienne or shred on grater. Wash peppers, cut off stem and then chop until fine. Wash cliantro and then chop until fine.Â
Step 3
Put everything in a bowl and sprinkle with salt. Let sit a few minutes and then pound juices out. If using whey, stir in.Â
Step 4
Pack vegetables in jar, pushing them below the liquid line. Top with the cabbage leaf. Leave 1.5" of room at the top for expansion. Loosely screw on lid and let sit in a dark space for several days.