Ingredients for 1 Blender:

3 Cloves Garlic

1 Thumb Ginger

5 Tsp. Curry

1/3 Tsp. Graham Masala

1 Tsp. Kelp Powder

1 Large Handful Shredded Carrots

Fill remainder with chopped yellow pepper.

  • Blend the marinade until smooth.
  1. Fill a glass jar half way with thinly sliced cauliflower, cabbage, and shredded carrot.
  2. Place the apple in the center of the cabbage.
  3. Place the remaining ½ of the cauliflower, cabbage and carrot on top. Press down firmly.
  4. Cover the vegetables with the blended marinade.
  5. Cover the top of the cabbage with a layer of hydrated kombu seaweed.
  6. On top of the Kombu, place a layer of cabbage leaves.
  7. Cover your container so that no foreign matter can enter the mixture. The mixture will begin to foam and bubble as a result of the fermentation process. Leave out at room temperature.
  8. Let stand for 3-5 days.
  9. Discard the cabbage leaves, Kombu, and apple in the middle.
  10. Place the mixture in a container for storage and refrigerate.

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