My Fermented Slaw
1 large cabbage (washed, cored)
1 large white onion peeled
2 large beets peeled
1 lb carrots well washed, heads removed.
1 lb daikon radish peeled.
2 tablespoons kosher salt.
Shred everything to 1/8th inch thickness with kitchen knife or food processor. Mix well in large bowl. Stuff into clean, 1 gallon pickle jars. (about 2) Cover tightly. Invert jars 3x daily to spread fermentation juices at the bottom. Refrigerate at least one week and enjoy.
I've got a gallon and a half of this in my refrigerator right now. It's addictive. You can add garlic if all parties in the household agree. Any one household member can veto the garlic. (your deepest innermost self loves the garlic though, ginger too)
I call it "slaw" instead of kraut because it never lasts long enough to ferment to a full kraut sourness. This is about 2 weeks old and I started with another gallon. It will last another 3-4 weeks tops. #foodie #cabbage #probiotics