Purple Kale, Cabbage & Fennel Ferment

What's really cool about this recipe is that you can see the transformation happen right before your eyes!  I started off with purple kale, and watched the color be drawn out during the fermentation process, until the end result is pearl-pink cabbage, jade kale, and a lovely rose-tinted juice that tastes deliciously perky.

1 lb. green cabbage, finely shredded
2 - 3 purple kale leaves, rough chopped or shredded
1/2 bulb fennel, very finely shredded
1-1/2 Tablespoons sea salt
1 teaspoon cumin seeds, optional

  1. Place the cut vegetables in a large bowl, and add salt.
  2. Massage with your hands for about 5 - 6 minutes. Longer if you are having fun. Then allow mixture to rest for about 45 minutes.
  3. Put the mixture into a quart-size, wide-mouth mason jar.  Use a kraut pounder or wooden spoon to pack in the veggies nice and tight.
  4. If there isn't enough liquid (released from the cabbage) to cover the top of the vegetables by 1", you can either top off with brine* OR wait 24 hours and see if more liquid gets drawn out, and then top with brine as needed.
  5. Which ever step you choose, place your Kraut Source system on according to directions, and allow the wonderful mixture to ferment for
    at least 7 days, and up to 2 weeks.
    *Brine = 1 teaspoon sea salt dissolved in 1 cup filtered water