to make - sauerkraut ginger kimchi

Sauerkraut Ginger Kimchi  - the Probiotic & Enzyme Salad
Base Ingredients:
1 medium green cabbage, shredded in a food processor or finely sliced by hand
6 of the large outer leaves of cabbage, intact

Liquid Brine Mixture Ingredients:
4 cups water
4 inches ginger root, peeled and grated
1 Tbsp unpasteurized miso paste

Directions:
Place the shredded green cabbage in a large mixing bowl and put to the side. Blend the liquid brine mixture in your blender until smooth, and pour over the shredded cabbage. Mix well. Tightly pack the mixture into clean glass jars using a wooden spoon. Leave two inches of room at the top of the jars so the salad has room to expand. Fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that two-inch space. Tightly seal the jars.

Leave the jars in your pantry for five days. Be sure the room temperature is around 65 to 70 degrees. If it is slightly colder, wrap a towel around each jar and keep in the pantry. After the five days, remove the outer cabbage leaves and discard. Move the jars to the refrigerator. Bubbling is a good sign that healthy probiotics are teeming.

Unveil your probiotic & enzyme salad and enjoy at least half a cup at dinner every night—and also at lunch when possible. Once the seal has been broken on each jar, the salad will keep fresh in the refrigerator for up to one month.