4 tablespoons raw vinegar
1/2 green cabbage, chopped
1/2 red cabbage, chopped
water to cover
2 tablespoons sea salt
Stuff green cabbage in a mason jar. Pound it in with a wooden stick to release some juices. Add 2 tablespoons and 1 tablespoon salt. Cover with water.
Repeat with red cabbage in a another container. Let sit in refriderator for a week, turning daily. To serve, mix green and red gently. Add sea salt to taste.
I was inspired by the Raw Fermented Sauerkraut recipe at goneraw.com, but was too lazy to let it ferment properly.
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