(Makes 2 quart)
1 head nappa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup grated carrots
½ cup jicama (or diakon radish or white radish)
1 -2 tablespoons grated ginger
3 cloves garlic, peeled and minced
½ teaspoon dried chile flakes
4 teaspoon sea salt OR 1/4 cup whey plus 2 teaspoons salt
½ cup filtered water
1. Place vegetables, ginger and red chile flakes in a bowl and mash down with a wooden pounder to release juices. Stuff into a 2 –quart-sized wide-mouth mason jar and press down with a pounder. The top of the vegetables should be 1-inch below the top of the jar. Mix the water with whey and salt and pour over the cabbage mixture.
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