When we lived close by, my cousin Lisa and I used to get together to make huge batches of sauerkraut together. It was always a great big mess and great fun to work and share a meal together when we were finished. She used to bring along a delicious (and very expensive) fermented green cabbage salsa. I don’t remember what brand it was, only that it was so unaffordable that we decided to try and copy the recipe. I’d say we came pretty close.
The salsa Lisa and I copied was not chunky at all, so we processed it in my Champion Juicer with the homogenizing plate. Alternatively, you can process it in a food processor to whatever consistency you prefer.
1 head green cabbage
6 tomatillos
1/4 onion
1 – 2 jalapeno peppers, depending on personal taste
1/2 bunch cilantro
juice of 1/2 lemon
1 tablespoon salt
1 clove garlic
2 tablespoons whey
Process all the ingredients in a Champion Juicer, Vita Mix, or food processor until you reach the consistency you like. Place the mixture in 1 – 2 quart jars (the top of the salsa should be at least 1 1/2 inches below the rim of the jar – the vegetables will expand), wipe the rims carefully so the lids fit properly, and cover tightly. Set at room temperature to ferment for about 3 days. Then transfer to the fridge. Use within about 6 months.
Try this salsa with eggs and raw cheese for breakfast, on top of a green salad, in Yucatan Beef, or anywhere else you like green salsa.
Original Nourishing Traditions Recipes 