原料
green or purple cabbage (or a combination!), outer leaves discarded, cored and shredded: One 5-pound， sea salt: 3 tablespoons， thinly sliced jalapeño peppers (for spicier versions, retain the seeds): 1 to 2 tablespoons， Filtered water, for the brine:
步驟
1Combine the cabbage, sea salt and jalapeño in an extra-large bowl, and mix well.
2Sterilize all the equipment you use in the next steps by dipping it in a pot of boiling water.
3Pack the cabbage mixture down into a ceramic crock, a large glass container or a food grade plastic bucket a few inches at a time.
4Next, pour some filtered water into the crock so that it just covers the cabbage. (By introducing the liquid brine at the start, you help prevent spoilage.) Press down hard on the cabbage, packing it tightly, with a sturdy kitchen utensil that has a flat head. This is important, because it pushes excess air out of the crock and water out of the cabbage.
5Top the cabbage with a plate or a lid that fits snugly inside the crock. Place a weight on top of this plate or lid, such as a container filled with a quart or so of water or a large, clean rock. The weight helps to keep the cabbage submerged in the brine and out of the air, which will prevent spoilage. Place the crock in a cool area overnight (65°F to 70°F).
6In approximately 5 to 8 days, it should have a tangy taste. Transfer the fermented cab-bage to airtight containers and store it in the refrigerator. It will keep for a least a few weeks. Enjoy and then make another batch!
小技巧
Probiotic-rich, fermented foods are so great for your health and beauty. They help to build and maintain a clean system, one that absorbs your beauty nutrients and helps cleanse out toxins efficiently! Consuming half a cup of Probiotic and Enzyme Salad (a version of raw sauerkraut) every day is the ideal way to nourish your body. This version is spicy and flavorful. Get in the habit of making this salad regularly. There are many dif-ferent ways to ferment. I have provided one easy fermentation method for you here that involves a crock (or a similar container) and not jars.
