• • 1121 gm Red Cabbage  (2.4 lbs)
  • 2 ounces fresh prepared horseradish root, skinned
  • 1.5-ounce fresh ginger root
  • 1.25-ounce fresh turmeric root
  • 125 gms fresh parsley (mary chopped 1 cup that was 125 gm)
  • 1 Tablespoon ground black pepper
  • 18 gm canning salt to provide a 1.4% concentration of the total weight that was 1246 gm.

Instructions

1. Sliced the cabbage into ribbons about 1/6″ thick with the new slicer then shopped the ribbons to make shorter.
2. Place the cabbage in a large bowl and sprinkled with the salt, tossing well to distribute and let the brine come out.
3. Weighed the other ingredients per the recipe. Place the horseradish, ginger, turmeric, and pepper into a food processor and chopped until everything was in small pieces.
4. Combine all and weighted it to calculate the salt. Added the salt, mixed well with my hands then pounded with the metal meat mallet. Put into a 1/2 gallon jar in layers packing with the handle of the meat mallet. Capped with an airlock.
5. After about 2 hours added more brine mixed to 1.4% to cover. Only needed about 2/3’s of a pint.

NOTE – The original recipe called for 4 lbs of cabbage. Once outer leaves were removed and cored this one only weighed 2.4 lbs. We still added the amount of other ingredients for a 4 lb. batch so it will be different stronger than the original recipe–but that is more of the healthy stuff.

The original recipe included the following info.
– Red Cabbage – chosen especially for its high Vitamin C content
– Horseradish – antioxidant properties, respiratory support, stimulates production of white blood cells, Vitamin C
– Ginger – immune system support, respiratory support, inflammation and pain support
– Turmeric – anti-inflammatory, antioxidant, liver support
– Black Pepper – helps with sinus, asthma and nasal congestion, expectorant, antibacterial, antioxidant
– Parsley – immune system support, anti-inflammatory

11/18/2017 – made 3 weeks ago – Tried it and found it almost sweet–not tart at all. Nice crunchy texture and good flavor.

11/22/2017 – Good taste, slightly crunchy texture–even Mary liked it. Note above that the amount of stuff other than cabbage is about double due to using about half the cabbage recommended. The parsley looks like dead trash among the various shades of purple that everything else took on from the cabbage.

11/24/2017 – Took some to the farm in a small jar. It was good.

12/15/2017 – It is been in the refer for about the last two weeks. The ginger and turmeric flavor is becoming more pronounced. Still crunchy.