from The Body Ecology Diet by Donna Gates
Use organic clean veggies. After washing the veggies, spin them dry. Clean equipment is essential. Scald everything you use in very hot water.
1 head cabbage, shredded in a food processor or by hand-reserve 2 whole leaves
2 carrots, shredded in a food processor or by hand
1 inch piece of ginger, peeled and chopped
2 cloves garlic, peeled and chopped<--I would leave this out! To Make Cultured Vegetables: 1. combine all ingredients in a large bowl. 2. remove several cups of mixture and put into a blender. 3. add enough filtered water to make a "brine" the consistency of a thick juice. Blend well and then add brine back into first mixture. Stir well. 4. Pack mixture down into a glass or stainless steel, air tight container. Use your fist or a wooden dowel or a potato masher to pack veggies tightly. 5. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand. 6. Roll up several cabbage leaves into a tight "log" and place them on top to fill the remaining 2 inches of space. Clamp jar closed. 7. let veggies sit at about a 70 degree room temperature for at least 3 days. A week is even better. Refrigerate to slow down fermentation. Enjoy 1/2 cup or more per day.