1 head small cabbage, chopped
1 pinch salt
black pepper, to taste
Chop up the cabbage and toss with salt. Careful with the salt too, my first batch I had to rinse off because it was too salty. Pack mixture tightly in a container.. it has to have pressure. Put a lid on it. You need to let this sit out for at least 3 days.. the more the better. You are fermenting it, I believe. After complete, take out and mix with some pepper and taste. The pepper really makes it. You can also add buckwheat groats if you like, or avocado. Experiment!
My mom used to always make this cabbage and noodle dish. It was soooo good and so darn oily sometimes too. Its Polish, I believe and this tastes alot like it.
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© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!