Something I learned at Beacon Hill Canning Connections last week
Photography by Angie Norwood Browne
6 cups cabbage red and green shredded
5 carrots peeled and sliced
Put cabbage in bowl with salt and massage to release the liquid, then add carrots
Pack into clean mason jars leaving 1 inch of liquid on the top.
Seal and sit on counter at 65 to 75 degrees for fermentation, between 2 and 3 weeks.
Food Styling by Emily Browne