Access to all articles, new health classes, discounts in our store, and more!
By Annie Dru, CCE
- 1 head of cabbage, grated
- 4-6 beets, grated
- 1½ tablespoons unrefined salt
Sprinkle salt over grated vegetables, cover, and let rest several hours in a large, towel-covered bowl. Remove towel and squeeze vegetables with your hands until the brine is released and pools in the bottom of the bowl. Push vegetables tightly into two quart-sized wide mouth canning jars with your fist until brine rises to the surface, making sure to keep all the vegetable matter underneath the liquid. Leave an inch of so of air space for expansion, and cover with a loosely fitting lid, to allow for release of pressure. Ferment in a cupboard at room temperature for approximately one week. Check after four or five days for desired level of “sour” flavor.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health and Healing
Fall 2012 | Volume 36, Number 3
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide