- Ceramic crock, one-gallon wide mouth jar, food-grade plastic bucket
- Plate that fits inside crock or bucket
- A jar of water or something else heavy to put on the plate
- Cloth cover – to prevent insects and dust from going in
1 green cabbage
1 bunch kale
half cup fresh dill
Two garlic cloves
Ten white peppercorns
Ten juniper berries
Two tbsp unrefined sea salt
Chop all the vegetables. You can use a grater or just a sharp knife. Mix the vegetables in a large bowl. Pack into the crock and sprinkle with salt. Keep repeating this in small batches, packing down with your fist or a wood spoon. This will help force water out of the cabbage.
Put a layer in a large container or bowl sprinkle w salt, repeat until done. Use handle of wooden spoon to crush it down some and releaSe the juices. To speed the process along, add half a cup of juice from a previous batch of lacto-fermented vegetables (optional). Top off the jar with some water and place a plate on top. The plate is to hold the vegetables down inside the brine. Cover the plate with a cloth and a weight – a jar of water or a heavy can. For the first 24 hours, keep tamping the vegetables down every few hours, just to make sure everything is under water. Leave the jar in a corner in the kitchen and check on it every few days. If some mold appears on the top, remove as much as you can and clean off the plate. The vegetables are safe inside the brine, so don’t worry about any mold you see. Depending on how warm your kitchen is, the kraut/kim-chee is ready in about 2 weeks, but you can leave it longer if you wish. Once it has reached the desired flavor, cover with a lid and refrigerate. Some people prefer it 2 weeks old, others 3 months old. It’s up to you.