Sauerkraut

this is easy to make and easy on the wallet
cut up green or red cabbage
add to each quart:
1 tablespoon non iodized salt such as sea salt or pink salt
Massage the salt and sliced cabbage together pack it tightly into the jar/s leaving a good inch or more on top cover with whole cabbage leaf cut to size of the mixtures top. If needed enough filtered water to cover.
Weight the mixture so cabbage is fully submerged. Let ferment for up to four weeks check for doneness.
Diane Robinson is the Wild Dryad. She is a graduate of the BCIT Biotechnology program and the FoodShare WEFEAST program. She got her start in the ’80’s with a "mushroom tea" SCOBY and fun experiments with both wild foraged and garden crops.