Sunday, June 3, 2012

The Robust Red Cabbage

Red cabbage has more nutritional benefits than green cabbage. It is an excellent source of antioxidants and is one of the most nutritious vegetables around. Today we began fermenting some red cabbage. A really quick and easy way to prepare vegetables for fermentation is to diffuse some salt water in a jar by shaking it and then pouring it into the vegetables that will be fermented (the vegetables should be sitting in a large mixing bowl once shredded or chopped). We then use our hands to mix the vegetables up (like tossing a salad) and make sure they are evenly salted. Finally, we start packing it into the jars tightly, using some device to push down. Very easy to do and effective. To learn about this process, click here. Tomorrow we will be fermenting some celery, garlic and onion!

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