Today I “harvested” the red cabbage which has been fermenting for the last 7 days. I usually use shredded cabbage for making sauerkraut but this time I used whole leaves and pieces. It would be less work and hopefully the whole leaves wouldn’t absorb as much salt. The brine solution was a ratio of 2 slightly rounded tablespoons of kosher salt per quart of water.
I rinsed off some of the fermented leaves to make a simple salad for lunch. A few containers of the remaining cabbage went into the refrigerator.
To the chopped cabbage I added walnuts and golden raisins. The dressing was simply toasted sesame oil, white balsamic vinegar and Dijon mustard.
Accompanying the cabbage salad was leftover quinoa salad made by Faye and half of a veggie sausage.