Fermented Cauliflower, Bok Choy, Red Bell Pepper with Cilantro

3 days to ferment

Ingredients:

2 cups of cauliflower finely chopped
1-1/2 cup of Bok Choy finely chopped
1/2 cup red bell pepper (1/4 inch cubes)
3/4 cup of finely chopped green onion (greens and whites)
1 Tblsp kelp crystals (buy in bulk at health food store: can’t find? Leave them out)
2 tsp processed sea salt or 1 tsp lima sea salt
3 Tblsp whey
1 cup of shredded diakon radish

Directions:

Mix above in non-breakable bowl. Pound with a top end of head of kitchen mallet/hammer, or pestle, until mixture sounds wet and juicy. Pack tightly into a large-mouth jar. Make sure liquid is covering top: if not, add purified water. (If you do not: mixture will mold.) Mixture is to be 1 inch from jar top (expands when ferments). Place lid on top without screwing it on. Place jar in flat bottom bowl and place in insulated cooler (72-74 degrees) (or in consistently warm area of house away from wind and heat), for 3 days. EVERY MORNING AND EVERY EVENING; MAKE SURE TO CHECK THE TOPS OF YOUR MIXTURE FOR ANY DISCOLORED VEGETABLE MATTER: REMOVE WITH SPOON: ADD MORE WATER TO TOP OF JAR.

Then refrigerate. Serving: 1–2 Tbsp before each meal.

Energetics:

Great for increasing the beneficial bacterial of the gut (intestines). Aids the Kidneys, Lungs, Liver, Stomach and Spleen increasing chi circulation. Cauliflower aids both the Large and Small Intestines.

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