- 1 med, head of cabbage (about 6" in diameter) chopped finely
- 3 med./small rutabaga coarsely grated
- 1 bunch of fennel chopped
- 2/3 of a med/small pineapple finely chopped
- 1 bunch of fennel chopped
- 2/3 of a med/small pineapple finely chopped
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 1/2 Tbsp Himalayan pink salt
- 1/2 tsp fennel seeds
- 1/2 tsp fennel seeds
I mixed everything except the cabbage together. When I saw how much it made I knew my large glass bowl wasn't going to be large enough, so I transferred 1/2 of the mix to my 2nd large glass bowl and added 1/2 of the cabbage to each one. After mixing both bowls as thoroughly as possible, I let it sit for a few minutes, before transferring it to 4 liter and one 750 ml.mason jars, which I packed firmly to about 1 1/2" from the rim of the jars. I'm experimenting with the pink salt. As it is quite different, I may have used a little much this time, I'm not sure... I'll know when I start eating this in a month or two... I've left them in my warmish cupboard above the stove for 3 days, then transferred them to the fridge when I could see they were fermenting well...
An Update: I started eating this at the end of December 2018, and like it. It's also just FINE for saltiness...
An Update: I started eating this at the end of December 2018, and like it. It's also just FINE for saltiness...
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