You have asked for our favorite ferments and this is one of them! We eat it year round but particularly like to mix it up when the cabbage and spinach are in season early spring and in the fall.
80% of your immune system is in the gut. Supporting your gut health needs to include daily fermented foods of some sort. This particular blend is also charged with prebiotic rich apples and jicama. Check out the variations below for a spin off for eye health and extra anti inflammatories.
Shred:
2 cabbages
1 jicama, peeled (optional but oh, so good!)
4-5 sweet apples
1 onion
Chop small or use the s-blade of your food processor:
3 cups of raw spinach
4-5 peeled and minced garlic
2-3 medium zested and juiced oranges
2-4 T of pink sea salt or real salt
Combine all ingredients into a large bowl.
Pound with a tamper for about ten minutes or mix well and allow to sit for approximately 15 minutes. This allows the salt to pull water out of the cabbage. Adjust flavors as desired. Pack the cabbage mixture (including the juices) in a quart sized jar and press down firmly on the veggies. The top of the cabbage should be at least one inch below the top of the jar. Add an additional weak brine if necessary (see below). Let veggies sit at room temperature for 3 days - 2 weeks.
Variations:
Eye Health: Use 2 cups (or to taste) of kale instead of spinach. Add 1/2 T of bilberry root powder.
Anti inflammatory: Add 1/2 T of turmeric powder and 1/2 T of ginger powder or fresh grated root to taste.
Additional brine: 1 T sea salt to 4 cups of quality water.
Closing notes for all ferments: Let your ferment sit 3-4 days at room temperature. Veggies are ready when they begin to taste tart. Consume and/or move to cool storage or your fridge. The salt destroys bad bacteria but allows the good bacteria, prebiotics, probiotics and enzymes to flourish!