test recipe
- 1 medium head of green cabbage
- 2 rounded tablespoons (30-35 g) salt (Redmond, Himalayan, or Celtic)
- 2 golden beets
- 1 orange sweet potato
- 3 large carrots
- 1 parsnip
- 1 sour apple or firm, green pear
- 3 stalks celery
- 4 cloves garlic
- 2-inch knob of ginger
- 1 habanero pepper and/or, optional
- 2-inch piece of fresh turmeric, optional
- 3 grape leaves (or reserve outer cabbage leaves)
-
- Supplies:
- Food processor or box grater
- Chef’s knife
- Large cutting board
- 3 wide-mouth quart jars with lids, can be re-purposed
- Extra-large, 7 quart, bowl
- Wooden veggie tamper or wooden spoon
- Moisture-proof tray or plate
- Masking tape + Sharpie marker