From Beth Ingham’s workshop put on by Northeast Organic Farming Association on Simple Lactofermentation 9/8/2012

Yield: 1 quart


  • 1 head of Chinese or Napa cabbage, about 1 1/2 lbs, cut into slices about 1/4-1/2″ wide.
  • 6 large scallions, sliced in half lengthwise and cut into 1-2 inch lengths
  • 1 c. grated peeled carrots
  • 1/2 c. daikon, match stick cut (optional)
  • 1 T. grated ginger
  • 3 large cloves of garlic pressed through a garlic press
  • 1 Hungarian hot pepper, chopped fine
  • 1/2 t. dried chile flakes or 1 fresh cayenne pepper very finely chopped
  • 1 T. Celtic sea salt
  • 4 T. whey


  1. Place vegetables into a large container with salt and whey. Mix with hands.
  2. Cover with a plate and weight down, cover with a towel, place in a cool area of the kitchen, let sit for 8-10 hours.
  3. Remove from container and place in quart jar, tamping down with a wood tamper. Cover jar hand tight. Let sit for 3 days then move to 40-50 degree basement or refrigerator. It will keep for at least a year.