1 head small cabbage (chopped)
Pinch of salt
1. 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.
2. 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.
3. After complete, take out and mix with some pepper and taste. You can also add buckwheat groats or avocado.
My mom used to always make this cabbage and noodle dish.
It was so good and so darn oily sometimes too. It's Polish, I believe and this tastes a lot like it.
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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!