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1. 2 cups Tomatillo Salsa
2. 1 large head of cabbage, shredded with several reserved outside leaves
3. 4 carrots, chopped
4. 1 head broccoli, chopped
5. 1 cup chopped dandelion greens
6. 2 cups lemon juice
7. 2 cups filtered water
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8. 2 Tablespoons ginger, pressed
9. 2 cloves garlic, minced
10.½ cup mixture of freshly minced thyme, basil, rosemary, and sage
11.1 Tablespoon celery seed
12.2 teaspoons dried ground red chili pepper
13.1 teaspoon Celtic salt
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PREPARE
Equipment: Chef knife and/or food processor and citrus juicer
PROCESS
Slice cabbage, carrots, broccoli, and dandelion greens through a food processor using the slicing attachment. Juice lemons. Combine remaining ingredients and massage to wilt. Place slaw half way full in gallon glass jar(s). Cover slaw and juices with reserved cabbage leaves to prevent spoilage. Place a smaller jar full of water with lid inside the gallon jar to weigh down the slaw. Cover with a clean food cloth and place in a dark area such as an unused oven. Allow to ferment for 3 to 7 days. Daily check slaw for liquid coverage. Slaw will expand. Refrigerate when desired fermentation has been achieved.
PRESENT
Serve on a wood dish along side flax crackers and a raw soup for a simple lunch.
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