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This mixture really rocks. There is just the perfect amount of sweetness, heat and spice that makes it so tasty and with all these fabulous ingredients, it is very healthy too!

Prepare Cranberry Sauce Directions
1 12 oz package of organic cranberries
¾  cup water
1 cup coconut sugar or brown sugar
Zest of one orange rind

Combine all ingredients into a sauce pan and bring to a boil. Turn down and simmer for about 10 minutes until cranberries are soft. Remove from heat and let cool before adding it to the cabbage (directions for mixture below).  

You can use a sugar substitute if you like, however the sugar in this recipe will add a wonderful flavor, and when the entire batch is done, there will not be much sugar in each serving. Also, the sugars will be transformed into friendly bacteria! If you do not culture the recipe or give it time for the fermentation process, you could consider the mixture a wonderful relish salad that is very tasty and great to any meal.

Directions for Vegetables
2 heads purple cabbage
4-5 onions
4 jalapenos (seeded)
3 in piece of ginger (graded)
Optional to add cilantro
Salt to taste (season on the saltier side because it fades after fermentation process)


Preparing Your Vegetables
Wash the outer layers of the cabbage and set aside to use for the canopy of the vegetables. Rough chop the cabbage and process in a food processor until it is about the size of a relish (not too small though).

Peel onions and process as well. Remove the seeds from the jalapenos and process. Peel and grate the ginger or process.


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Instructions For Fermentation Process

  1. Combine all ingredients into one large bowl (glass or porcelain). Do not use stainless steel or plastic.

  2. Cover the mixture with the outer layers of the cabbage leaves - covering every morsel of veggie. Make sure the sides of the bowl above the canopy line are clean of any food particles. The canopy acts as a protectant.

  3. Then place a plate on top of the canopy, doing your best to find a plate the fits over most the canopy and mixture below.

  4. Place something that can act as a weight on top of the plate. A  rock works well (make sure it is clean - best to boil for 5 minutes if you are not sure), or a mason jar of water. The idea is to put some weight on the top of the plate so there is some pressure applied to the mixture below.

  5. Cover the entire bowl with weight with a clean towel and place in a cool (preferably dark) place. If it is covered then it will be dark inside.

Let the mixture sit for at least 3-4 days, but no more than 7.  It may start to bubble, which means it is fermenting, but just leave it alone. When it is time to harvest, remove all the materials on top of the mixture. Toss out the canopy cabbage leaves. Put mixture into jars and refrigerate. The jars will last in the fridge for months.

Take a jar to potlucks, or a friends for a holiday gift or just enjoy them on your own. Serve them with everything!!

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