When fermenting, it is vitally important to use the best quality vegetables and salts available. Table salt does not contain required trace minerals and will not allow for proper fermentation. I recommend Celtic Sea Salt or Redmond Real Salt.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Sides
- Cuisine: Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 1 organic purple cabbage, cored and shredded
- 2 large organic carrots
- 1 organic red apple (I used McIntosh, the harder the apple the easier it will be to work with)
- 1–2 tbsp sea salt
- In a bowl, toss shredded cabbage with sea salt.
- Use your hands to “massage” cabbage mixture for several minutes until it releases its juices and starts to soften.
- Shred or julienne apple and carrots and add to cabbage, mix together thoroughly.
- Add cabbage mixture to wide-mouth jar and press down with hand or mallet until juices come to the top of the mixture.
- The top of the cabbage should be at least 1 inch below the top of the jar, and submerged in its juices.
- Close the jar tightly and keep at room temperature for at least 3 days before transferring to a cold storage.
- You can begin tasting your mixture after 2 days, but it improves with age.