Makes 7½ to 10 quarts
- 4½ pounds green cabbage, shredded
- 2 pounds green or semi-green tomatoes, cut into strips
- 1 pound carrots, shredded
- 1 pound turnips, shredded
- 1 pound celery, sliced
- 1 pound onions, sliced
- 2 red and 2 yellow bell peppers, cut into strips
- 1 bunch dill, chopped
- 5 bay leaves
- 6 cloves garlic, sliced
- 10 to 20 thin slices horseradish root
- 3 tablespoons mustard seeds
- 2 tablespoons juniper berries
- Salt (½ to ¾ teaspoon per pound of vegetables)
- Salt water to cover (1 tablespoon salt per quart of water)
- Shred cabbage into a large bowl; add remaining vegetables, spices and salt. Gradually add mixture to the crock, crushing to release juices. Add weighting stones and push down firmly.
- Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 6 weeks at temperatures recommended above.
Michael O’Brien studied biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.
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