Author: The Nourishing Place
Prep time: 1 hour
Total time: 1 hour
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
- 1 medium green cabbage, shredded
- 2 carrots, shredded
- 2 celery stalks, diced
- 1 small onion, diced
- 1 red peppers, diced or rings
- 1 yellow pepper, diced or rings
- 1 bunch fresh dill, chopped
- 1 bay leaf
- 2 cloves garlic, sliced
- 1 long slice or strip horseradish root
- ½ T. mustard seeds
- ½ T. juniper berries
- 1-2 T. sea salt, fine
- Shred cabbage in a food processor or finely chop on a cutting board.
- Place cabbage in large bowl and sprinkle salt evenly over the cabbage.
- Massage the cabbage with your hands to help breakdown the fibers and cellular structure of the cabbage.
- Add any additional ingredients and let stand for 2 hours to release juices. Occasionally massage the mixture.
- When cabbage is limp, transfer it to a wide mouth quart mason jar.
- Pack jar, press down with your fist, plunger or wooden spoon until the cabbage is completely submerged by liquid.
- Allow a 1 inch space between top of liquid and lid top.
- Cover loosely and allow to sit at room temperature, undisturbed for at least 3-5 days. Transfer to refrigerator. The longer it sits in the refrigerator, the more flavorful it becomes.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=1171
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