Ingredients
- 1 medium head green cabbage, shredded
- 1 small onion, thinly sliced
- 3-5 garlic cloves, smashed
- 1-2 inches fresh ginger, grated or thinly sliced
- 1 inch turmeric root, thinly sliced or grated (optional)
- 1 small hot pepper, thinly sliced (optional)
- 1 Tbsp horseradish root, grated (optional)
- Unrefined sea salt
Equipment
- Kitchen scale
- Large bowl
- Fermentation jar + lid or weight
Instructions
- Place an empty bowl on your kitchen scale and tare to 0.
- Add all your shredded/chopped vegetables – cabbage + fire cider ingredients.
- Note the total weight (in grams) and multiply by 0.03 to get salt weight.
- Add the salt to the bowl, then massage everything together for 10-15 minutes until the cabbage softens and brine forms.
- Pack the salted, massaged mix tightly into a clean jar.
- Press down firmly so that brine rises to cover all solids.
- Use a weight or cabbage leaf to keep everything submerged.
- Seal with a fermentation-safe lid and let sit at room temp for 10-21 days.
- Taste as you go – it should become tangy, zesty, and effervescent. Once you love it, move to cold.
This recipe was provided by Vanessa Hargrove. Vanessa is a microbiome coach who offers classes in targeted microbial therapy. Her classes teach people to heal themselves with ferments, nourishing foods, and holistic living. She also wrote the book Homestead to Homestead with recipes for ferments, condiments, sourdough, natural skincare, and cleaning products.