One of my favorite movies when I was a teenager was Pretty In Pink and since this cultured vegetable recipe turns a pretty pink color from the beets and cabbage and is now one of my favorites, I thought a perfect match. What are your favorite movies from the 80’s?
- 1 head green cabbage, shredded
- 1 head red cabbage, shredded
- 2 beets cut into cubes or thin sticks
- 2 carrots, grated
- 2 inches fresh ginger, grated
- 1 cloves garlic, chopped
- Juice from 1 lemon
- 3 tsp – 6 tsp Celtic Sea Salt
- 1/2 package Culture Starter
- 1 tsp ecobloom or organic sugar
- Purified water
In luke warm water about 4 ounces in bottom of the jar you are going to use add the culture starter and ecobloom or sugar to wake it up. Set that aside and let sit for at least 20 min. while chopping all your vegetables. Take a handful of the red cabbage and blend to make a brine with 8 ounces of purified water. Pour in the jar and add the lemon juice and sea salt mix well and then start pressing the all your chopped vegetables into the jar until 1 inch from top. Put your large cabbage leaves in to hold the vegetables into the brine and close the jar. Set in a pan in a place they will not be disturbed and let set for 5 to 7 days. Tap on jar and if there is no bubbling then they are good to go. Store in the fridge for up to 8 mths usually. These are amazing added to any salad or to just have a couple TBSP before a meal. We also like to eat them as a dip for our Blue Corn Chips.