- 2 Heads of Green Cabbage, about 4 lbs
- 1 lb Carrots
- 2 T Grated Fresh Ginger
- 1 Jalapeño, diced
- 1 1/2 C Dried Kelp (Wild Atlantic Kombu), cut into pieces
- 3 T Sea Salt with Sea Veg Sea Seasonings®
Finely shred the cabbage and carrots. Cut the dry kelp into 1/2" pieces with scissors. In a large bowl, combine all ingredients and knead the salt into the mixture. Place mixture in a fermentation crock or a wide-mouthed jar, press it down firmly, and use a weight to hold it submerged in its juices. Add brined water if the level does not cover the top of the mixture by the next day. Check ferment every couple of days until the desired tanginess is achieved, usually about two weeks. Store in a sealed container in the refrigerator. Enjoy!