Busy Mixing

Busy Mixing


Healthy Easy Recipes For Busy People Who Love to Cook











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Busy Mixing Tips

•  1 fresh cabbage

•  2 tbs salt (not iodized table salt)

•  Wide Mouth Mason Jar

•  Pickle packer

•  Pickle pipe

•  Weight

15 minutes prep

3-10 days ready to eat

Ferminting Kit

•  Discard outer leaves of cabbage and heart and dice

   reamining cabbage into small cubes

•  Place into a clean bowl and sprinkle over salt

•  Mix and squeeze with clean hand until its well combined

   approx 2 minutes.  Then let it sit for 5-10 minutes while  

   it reduces in size

•  Pack into mason jar tightly with the pickel packer, place

   weight on top and screw on mason top with pickle pipe

•  If liquid from the mixture does not cover it within a day

   add some water so it is covered.  This will keep the

   mould from getting in

•  Leave in cool room temperature (around 20C/68F

   degrees) for between 3-10 days (depends on the

   temp and how big your batch is).

•  Store in fridge in airtight container

Make sure you use fresh cabbage.  Older cabbage does not produce as much liquid

If you don't have a fermenting kit you can use the following:

instead of a mason jar any glass jar, instead of the pickle packer use the end of a rolling pin, instead of the weights any heavy nonporous object that will fit in the jar (I have used ceramic sauce dishes), instead of the pickle pipes cheesecloth secured over the mouth of the jar with an elastic band.  

Masontop Fermenting Kit is the best options I have found It keeps the oxygen out and allows the carbon dioxide to escape.

This will keep in the fridge for around 2 months

Sauerkraut is a great probiotic and delicious with fried bacon strips!