Sounds like a winter solstice plan #Repost @moonjuiceshop
GET WILD + GIVE IT AWAY//
Re-wilding (culturing the gut) improves digestion, clears and brightens the skin, puts allergies in check, and strengthens the immune system. For a gut-loving last-minute gift, give your funky bunch a batch of this probiotic beauty food from The MJ Cookbook.
Cultured Fennel, Apple & Juniper
(Makes three 1.5 quart jars)
2 medium green cabbages, 3 outer leaves reserved, the rest shredded in a food processor
1.5 green apples, cored and thinly sliced by hand or on a mandoline
1 medium fennel bulb, shredded in a food processor
2 teaspoons fennel seeds
2 teaspoons juniper berries
Pink salt to taste
In a large bowl, combine all the ingredients except the 3 reserved cabbage leaves and the salt. Remove the 3 cups of the mixture and transfer to a blender with ½ cup water. Blend on high until the mixture has the consistency of a thick juice. Pour the blended mixture back into the bowl and mix it with shredded vegetables to coat them evenly.
Transfer the mixture to three 1.5-quart sterilized glass jars or stainless-steel containers. Use your fist to pack the veggies tightly, leaving a few inches of space at the top for the veggies to expand. Depending on the size of your cabbages and how tightly you pack them, you may not fill all three jars, which is fine.
Roll up the reserved whole cabbage leaves into a tight “cigarillo” and place them in the jars to fill the remaining space. Screw on the lids.
Let the veggies stand at room temperature for at least 3 days — a week is better. If your kitchen is cooler than 70 degrees Fahrenheit, place the jars on top of an operating dehydrator to create a warmer environment. When the vegetables have fermented to your liking, add a bit of salt to slow down any further fermentation and place the jars in the refrigerator. In a covered container, they will keep for a month or more. #moonjuicecookbook #cookcosmic