Ingredients:

• 1 head of cabbage
• 3 bell peppers
• 1 clove of garlic
• ½ red onion
• 2 tbsp. of pink salt
• 16 oz. cultured whey (or 4 oz. of apple cider vinegar)
• 16 oz. spring (or filtered water)

Instructions:

Step #1:  Gather all the ingredients

Step #2:  Chop bell peppers and onions, shred cabbage and mince garlic.

Step #3:  Rub your salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.

Step #4:  Pack the vegetables and their juices into mason jar and pour cultured whey or apple cider vinegar over the top.  If the vegetables are not completely submerged add water.

Step #5:  Screw on a plastic lid and let it sit for 24 hours on the counter.  Every 12 hours “burp” your jar for one week.  After the first week, let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.

If you are using apple cider vinegar.  Make up the remaining fluid with water.  So 4 oz. of apple cider vinegar and 24oz of water would be the equivalent.