Mental Health is Out of Control – Time To Change the Paradigm
In Australia between 6-8% of children and 5% of adults have ADHD. That’s 1 in…
Ingredients
Equipment
Method
- Sprinkle salt over the finely cut cabbage and begin massaging with your hands.
- Massage for five minutes until there is a lot of water in the bowl.
- Sprinkle with dill and probiotic powder and gently massage for a further minute.
- Add the cabbage and the liquid to a clean container, closing the lid. Before closing the lid ensure liquid is above the cabbage. You can use a large outer cabbage leaf folded to keep the cabbage mixture down under the water line.
- Ferment in a warm place for 4-7 days. Depending on where you live this process can be faster or slower (faster in armer climates!)
- Every other day you can do a little off gassing by releasing the lid slightly and firming it back in place. This helps release any gases that may build up.
- Once finished fermenting you can then store in the fridge. This can keep for 4-6 months but is so delicious is bound to be gone before its times is up!
