Cabbage, green and red
Onion
Garlic
Carrots
Kale
And store bought ginger and habanero and daikon radish.
Add nice sea salt, pound it all to release moisture, then let sit for a few hours to allow even more moisture to release. Then simply pack tightly into quart jars, top off with brine if needed, and let ferment for a few days to a week. It will be ready to eat then, but can sit in the jar in the frig or cool cellar for months...
Yum!
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