Fermented Burdock

<p>1 cup grated burdock root (can buy in Asian or gourmet food markets, or harvest as above, scrub, peel and grate.)

1 cup grated carrots

2 cups shredded cabbage

a couple large cabbage leaves, set aside

1 tsp or more salt, to taste

Combine all ingredients except large cabbage leaves in a large clean bowl.</p>

<li class="MsoNormal" >With your cleaned hands, mix vegetables, massaging the salt in to release some water.</li>

<li class="MsoNormal" >Taste and add salt to your preference, you should enjoy the flavor.</li>

<li class="MsoNormal" >Put all ingredients into a one quart canning jar, pushing down firmly with your fist to make sure there are no air bubbles, and that the liquid rises above vegetables.</li>

<li class="MsoNormal" >Cut and roll the large cabbage leaves, and put them over grated vegetables, pushing down, to keep the other vegetables under the liquid.</li>

<li class="MsoNormal" >Make sure there are a couple inches left at the top, as the mixture will expand (if you have too much, you can eat the extra as coleslaw.)</li>

<li class="MsoNormal" >Loosely cap, or cover with a cloth to keep insects out.</li>

<li class="MsoNormal" >Press the veggies down into liquid each day.</li>

<li class="MsoNormal" >The fermented (or cultured) vegetables will be ready in 3 to 7 days, depending on your taste. The warmer the weather, the faster it will ferment. The more fermented, the more sour it will be.</li>

<li class="MsoNormal" >Discard the larger top cabbage leaves, put a lid on the jar and it will keep in the refrigerator for months, until eaten.</li>

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