Fermented Lemon Kale & Savoy Cabbage
Fermented Lemon Kale and Savoy Cabbage
Gluten-Free, Paleo, Vegan, Vegetarian
Makes 2 quarts
1 large head organic Savoy cabbage
4-5 cups organic curly kale—large stems removed and shredded into thin strips
½ small organic red onion—diced
4 teaspoons Himalayan pink salt
1 small peeled organic lemon— white pith removed and cut in half
3 cloves peeled garlic—minced
4½ cups warm purified or spring water (90˚ F)
½ teaspoon organic coconut sugar or Rapadura
1 packet vegetable culture starter
2—clean (1-quart) glass canning jars with lids
1. Remove 4 outer leaves from the cabbage, rinse, pat dry and set aside. Remove core of cabbage and cut remaining cabbage into thin slices or shred with a food processor. Place cabbage and shredded kale into a large strainer and rinse thoroughly with water. You may have to do this in several batches depending on the size of your strainer. Drain vegetables and pat dry.
2. Place clean sliced cabbage into a large bowl with the shredded kale and red onion, sprinkle with 2 teaspoons of the pink salt and massage with your clean hands until cabbage and kale starts to wilt and release its liquid. Set aside while you make the brine.
3. Place remaining 2 teaspoons of pink salt, peeled lemon halves, minced garlic, water, and sugar into a blender and blend until smooth. Mix in the vegetable culture starter by hand. Let brine sit for 20 minutes to allow the good bacteria to wake up and start feeding on the sugar. Pour the brine over the sliced vegetables and mix well with your hands until all the vegetables are coated with brine.
4. Place cabbage and kale into the clean glass jars and pack down tightly with your hands or a large spoon until brine goes over the vegetables. Be sure to leave at least 2-inches of space at the top of each jar to allow the cabbage to expand.
5. Fold cabbage leaves and place on top of the fermented vegetables in the jar pushing down on leaves to cover with brine. Repeat this for the second jar. By doing this extra step you will help keep your fermented vegetables under the brine. You can also add a small clean glass that fits inside of the canning jar on top of cabbage to weigh it down. Make sure you have at least 1 or 2-inches of brine over the top of the fermented vegetables and folded cabbage leaves.
6. Place jars of vegetables inside a cardboard box or ice chest to protect from light. Let vegetables ferment at room temperature for 4-7 days. Taste a small portion after 4 days during the summer months and 5-6 days in the cooler months to see if you like the flavor. If you do like the taste, remove the top cabbage leaves and place fermented vegetables in the refrigerator. The longer you ferment the vegetables the more tangy and sour they get. Once done fermenting place vegetables in the refrigerator for up to 6 months.
7. Each time you remove fermented vegetables to eat make sure you push the remaining vegetables under the brine to protect it.
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