23 lb green cabbage
1 bunch kale
2 lb onion
8 medium cloves garlic
4 tbsp dill weed
2 tbsp Kelp powder
¾ cup fresh lemon juice
¾ cup dulse flakes
1/2 cup salt
Coarsely chop all veggies.
Add lemon juice and other ingredients.
Massage salt into veggies and work it well till it creates a liquid.
Pack into crock and make sure liquid covers veggies.
Place a weight on top to keep under the liquid.
If you need to have more liquid, you can take some of the mixture and blend it and then pour it over the veggies.
Keep in crock for 2-4 (or maybe 6) weeks.
The amount of time will depend on the temperature of the room, if it’s summer time and hot, will take less time, but winter and cooler temps will probably take 4 or maybe 6 weeks.
Taste as you go (be sure to use clean silverware when tasting out of crock).
When it is ready and tastes right, put in clean glass jars with tight fitting lids and store in fridge.
Remember, warmer temps make it ferment faster.
Refrigeration slows the fermentation process.
Eating fermented foods helps put good bacteria (pro-biotics) back into your gut!