 Today's motto is two in one.. bought a massive head of cabbage because I wanted some for dinner. What to do with the rest? Ferment! :)
Cabbage is so nutritious - especially when eaten raw or fermented - check! I bought the purple version which is full of antioxidants and other protective phytonutrients. Cabbage is also high in a substance called sinigrin which has been shown to have cancer preventative effects and it being a cruciferous vegetable, it promotes your detoxification capability by supporting the liver. Last but not least, cabbage is extremely high in vitamin C and K. Good, right? So, one half I used for dinner, chopping it into small pieces and eating it with cooked amaranth, avocado, radish and tahini dressing topped with pumpkin seeds. The second half got chopped up even smaller, put in a jar and covered with sea salt. Then I crushed it until juice built at the bottom and topped it up with some more clean water until covered - done! Leave on your counter top for as long as you like, you will taste the familiar sauerkrauty flavour when it starts fermenting and keep in the fridge.
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