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Childbearing Years Fermented Slaw

Red raspberry, alfalfa and stinging nettle herb tea laced with spearmint has been my pregnancy, postpartum everything tea. I drank so much of it the first couple of pregnancies I found PMS cramps to become non existent in between AND afterbirth pains were never an issue for me. Since these herbs relieve symptoms for most people who are dutifully committed to using them I credit them for nourishing my body to avoid ever having an issue.

It seemed natural to want to add them to a ferment! So I did.

It is yummy and I hope you not only enjoy the flavor and the more bioavailable nutrition but benefit as well from the prebiotics, probiotics, prebiotics and enzymes. A healthy gut has better outcomes for mama and baby. These herbs also support breastfeeding, the immune system and endocrine system. The real salt or pink salt minerals nourish the thyroid and adrenals.

1 large cabbage, shredded

3 apples, cored but not peeled and shredded

4 cloves garlic, minced

1/3 cup of Red Rasberry-Alfalfa-Nettle mix or Mama's blend of your choice

1 cup Red Rasberries (I used frozen ones so I could coarsely chop them up.)

Pink salt or real salt

Mix all of the fruits, veggies and herbs. Add 1 T of salt and mix very well. You may need a little more. Add it in slowly until you get to the desired amount. It should not taste super salty but it should be salty! The salt inhibits bad bacteria from growing and encourages the healthy probiotics and good bacteria to do their thing! Mix well and let this mixture sit approximately 15-20 minutes. The salt will pull the juices out of the cabbage. Fill quart jars half way, add 1 T of whey (if using) and then fill the rest of the jar, leaving one inch of space from the job. Use a tamper or wooden spoon to gently push the veggies down (and air pockets out). The juice/brine should be able to come up over the veggie mixture. If it does not, make a brine (recipe following) and add some to the jar until it does. Remember to leave an inch of space at the top! Let sit at room temperature for 3 days-2 weeks. Move to your refrigerator and eat as desired. It should last about 6-9 months (if you don't eat it all first!)

Brine if necessary: Dissolve 1 T to 4 cups of quality water (no city water!)

Closing notes: Veggies are ready when they begin to taste tart. This is a LIVE food and you should see bubbling and activity. The veggies may even try to come out of the jar when you open it!! This is normal and desirable! If a white film or spots form on the top, don't worry. It is not harmful. Scoop the veggies and white film/spots off and discard them. Be sure the remaining veggies are beneath the brine.

find it challenging to eat all the food they s

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