Margot Cirino’s Fermented Orange Slaw
Excellent for your tummy!!

• 1 green cabbage shredded
• 1/2 cup ginger shredded
• 3 large carrots shredded
• 1 cup fresh pineapple
• 1 cup Himalayan salt

Remove 1st layer of cabbage leaves. Wash cabbage well.
Shred cabbage with food processor or knife.
Shred ginger and carrots in a large bowl.
Add crushed pineapple.
Mix with 1 cup salt. Let stand for 2 hours.
Mix with hands or wooden spoon, pressing juices out.
Place into two large, mason jars. Pack slaw down with smaller jar or masher.
Make sure there is juice (salt brine) on top that covers vegetables — no vegetables sticking up above juice.
Seal with a lid lightly and set jars on cake pan.
Store jars in a dark pantry. Check every 2 days to see if you need to pack the vegetables down or add more brine.
Taste after 1 week, this can ferment at room temperature for 3 weeks.
Transfer to the refrigerator when you like the taste..
If vegetables on top change color or get brown you can take the top layer off and add more brine,

Margot Cirino’s Fermented Beet Slaw
Also excellent for your tummy!!

• 1 green cabbage, shredded
• 1/2 cup ginger, shredded
• 3 large beets, shredded
• 1 cup Himalayan salt
• 2 large mason jars

Follow the method above from my Orange Slaw recipe.

Check out the Facebook page “Fermenters Kitchen” for tips and many more great recipes.