Jalapeño chilis (1)
Oregano, dried (2)
Sea Salt (3)
Make - (3+ days - 25 min work)
- Core the CABBAGE and shred about 1/8 inch wide. I cut
cabbage in quarters lengthwise and slice each quarter crosswise.
- Cut ONION in half lengthwise and slice thin crosswise.
- Shred or grate CARROTS thin. I use a julienning vegetable
- Cap, core and seed the JALAPEÑOS. Dice small.
- Mix All Vegetables and weigh them accurately.
- In a large, non-reactive bowl, mix Vegetables, including
Oregano. Add Sea Salt at a ratio of 0.6 T per
pound of vegetables (0.0375 T per ounce) - thus 3-1/2 pounds (this
recipe) would need 2.1 tablespoons. In metric it's 11.1 grams per
pound (454 grams), or 0.7 grams per ounce.
- Tumble very well to make sure the salt is evenly distributed. Let
the vegetables sweat and soften. Periodically, massage them firmly,
and pound them with your fists. About 45 minutes is good.
- Pack into a crock or very wide mouthed jar, including all liquid -
and I do mean pack - push it down hard. Packed down, this recipe
should fit into a 1/2 gallon kimchee jar (what I use). By this time
there should be almost enough liquid to cover. Weight it to squeeze
more liquid out. A jar full of water, one that just fits into the
container, will do.
- In about 10 hours, enough liquid should have been squeezed out to
completely cover the vegetables. To be sure, add some brine to cover
by about 1 inch. The brine should be a shade less than one teaspoon
of salt per cup of water.
- Cover so nothing can get in, but not so tightly as CO2 can not
escape. The condiment can be used in about 3 days, flavor improves
if given 5 days. If you want to maximize probiotics, you can ferment
for 2 weeks or more. As it ferments, the vegetables may "heave"
(rise). If so, punch them down and add brine if you need to.
Fermentation stops when refrigerated, and it can be kept for months.