Miso Fermented Red Cabbage

I'm madly in love with my kimchi and decided this time around I would do things a bit differently.

I purchased two smaller heads of purple cabbage - I shredded the cabbage into long strips

Then I put an entire bag of baby carrots, some fresh ginger, of course some garlic into the food processor.

I combined all of the ingredients together.

I switched out the food processor and swamped in the blender. I added 2 cups of water, turmeric, and 1 large tablespoon of brown rice miso.

I mixed the miso mixture into my red cabbage slaw and waited a good 30 minutes before transferring into the jars to sit for a good 5 day minimum. With the warmer weather, the ferment should actually excel.


Popular posts from this blog

Root of Lancaster - 100% Vegan and Gluten-Free Accommodating

Han Dynasty is a gluten free safe heaven!!

El Vez, Philadelphia Gluten Free

Bollywood Bar and Grille, Harrisburg, PA Indian Food that is Gluten-Free, Vegan and Oil-Free

Review: The Vegetable Hunter, Harrisburg, PA

Vegan Mac N Cheese (gluten-free, soy-free, yeast-free and nut-free)

Turmeric Vegetable Soup (Gluten-Free, Vegan, Oil-Free, Soy-Free)

Gluten-Free, Vegan, Oil-Free Oatmeal Bread Machine Recipe

Trevi 5, Gluten Free in Hershey, PA