Every few weeks I make a batch of cultured veggies using a different mix of organic vegetables.  The base is either finely shredded cabbage (green or Chinese) or zucchini.  To this I’ll add  a mix of fresh, organic veggies available in the stores.  Once the garden starts producing there will be more fresh stuff to choose from.  For the last batch I had scallions from the garden.  For spice I added red pepper flakes.  The cuke and daikon radish were cut lengthwise and then into 1/4 inch slices in hopes they would retain crispness once the cabbage was fully fermented– I try to avoid letting the veggies ferment to the point of being uniformly soggy. I tasted it every day and after 1 week the result was a nice variety of texture and flavor.  Give it a try!

1 head of green cabbage, shredded by hand or food processer

1 large daikon radish, cut lengthwise and then into 1/4 inch slices

1 cucumber cut like the radish

1/2 sweet red pepper, finely chopped

3 scallions, chopped

3-5 cloves of garlic, crushed

1 to 1 1/2 Tbsp. sea salt

1/2 to 1 tsp red pepper flakes

Mix all ingredients very well in a large bowl.  Let sit for 15 minutes to allow the salt to work and release the juices.  Pack into a 1/2 gallon mason jar.   There should be at least 3 inches of space at the top of the jar so the juices don’t overflow as the fermentation progresses.  Using a large spoon press the vegetables down into their juice.  You may need to continue to press to release more juice.  Now add a weight to keep the vegetables submerged.  For the weight I use another smaller glass jar.  Inside this glass jar and on top of the mixture, place another smaller glass jar that fits inside easily.  Fill the smaller jar with water to act as a weight that will keep the vegetables submerged in the juice.  This protects them from molding.   Don’t add water–there should be plenty of juice from the vegetables to cover.  Place a towel or cheesecloth over the whole thing and then a rubberband around the neck of the large jar.  Leave on your counter but out of the sun.  The temperature should be 65 to 70 degrees F.  Press the small jar down every day to release gas bubbles.  Taste every day and refrigerate as soon as the texture is appealing–this should be in 5-7 days.