INGREDIENTS:
4 cups green cabbage, sliced thinly
1 large golden beet, grated
2 tablespoons fresh turmeric, grated
1 tablespoon fresh ginger, grated
2 tablespoon mustard seed (yellow or brown)
1 teaspoon coarse ground black pepper
1 1/2 teaspoons sea salt
Water (as needed)
Large wide-mouth jar, sanitized
Fermentation weight that fits inside the wide-mouth jar
METHOD:
Combine all ingredients, excluding water, in a large bowl and thoroughly mix. Use clean hands to massage and crush the ingredients.
Using a wide-mouthed canning funnel, fill a large jar with the cabbage mixture, firmly packing it down as you go.
Continue pressing down on the vegetables until the liquid is released, rises to the top, and air is expelled. Place a weight on top of the vegetables to ensure they remain submerged in the liquid. Add extra water if necessary.
Store the jar in a cool, dry place and check on it daily, adjusting the weight to maintain submerging the contents.
Allow the mixture to ferment for 7-10 days, or longer during colder seasons.
Once fermented, transfer the contents into a clean jar and refrigerate. It will keep for several months.
Use it as a condiment with every meal. It can be used as a garnish on soups, added to salads, as a topping for avocado toast, veggie burgers, and wraps, or mixed into guacamole. Or enjoy it on its own for its delicious side dish.
