- 1). Remove the outer leaves from the cabbage and set aside. Cut the entire cabbage in half, removing its hard core with a knife. Shred the cabbage into strips that are approximately 1/4 inch thick. Using a mortar and pestle, bruise small amounts of the cabbage a handful at a time by pounding it until its juices have released. Reserve the pounded cabbage in a large bowl.
- 2). Place half of the kefir grains at the bottom of the jar, and fill the container with half of the bruised vegetables, pressing each layer firmly with your hands or wooden dowel. Add the other half of the kefir grains on top of the compressed vegetables, and continue to add the remaining vegetables until 3/4 of the volume of the jar is filled. Place 1 to 2 whole cabbage leaves on top of the vegetables, tucking in the outer edges of the cabbage leaves down the sides of the jar to seal the ingredients that are underneath.
- 3). Place a plate with a weight such as a stone on top of the filled jar. Ensure that the vegetables are entirely submerged under juice. If not, add enough water until the vegetables are submerged. Firmly secure a plastic bag over the jar with rubber bands in order to remove air and keep out insects.
- 4). Leave the jar in a root cellar or cupboard for three days. On the third day, skim any frothy scum with a clean spoon. Remove the weighted plate from the top of the jar, and seal the jar with its lid. Refrigerate on the fourth or fifth day. Allow the vegetables to ripen for two to three more days before consuming.
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