Probiotic and Enzyme Salad2 min
I cannot stress enough the importance of the Probiotic and Enzyme Salad in helping to make you be more clean and balanced. This sacred and extremely nutritious salad is packed with enzymes and beneficial flora to increase your immunity and to restore you to a basic pH. This powerful salad will lead to improved Beauty Energy and ongoing cleansing. It is especially great for those with Candida and sugar cravings.
Yield: About 12 cups
One 5-pound green or purple cabbage (or a combination!), outer leaves discarded, cored and shredded
3 tablespoons sea salt
1 to 2 tablespoons thinly sliced jalapeño peppers (for spicier versions, retain the seeds)
Filtered water, for the brine
Combine the cabbage, sea salt and jalapeño in an extra-large bowl, and mix well.
Sterilize all the equipment you use in the next steps by dipping it in a pot of boiling water.
Pack the cabbage mixture down into a ceramic crock, a large glass container or a food-grade plastic bucket a few inches at a time.
Next, 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.
Top 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).
In approximately 5 to 8 days, it should have a tangy taste. Transfer the fermented cabbage to airtight containers and store it in the refrigerator. It will keep for a least a few weeks. Enjoy and then make another batch!