Ingredients
- 1 small purple cabbage, cored and shredded
- 2 large carrots, shredded
- 1 McIntosh apple, shredded
- 1 tablespoon 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.
- Add apples and carrots to cabbage and mix together thoroughly.
- Add cabbage mixture to a 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.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 33 calories
- Sugar: 5 grams
- Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 1 gram