Probiotic & Enzyme Salad

     All thanks to Kimberly Snyder for this recipe, and for the knowledge and information pertaining to intestinal and whole body health that she has made available through her blog, and book. I'm enjoying the read, and this is part of my journey - most certainly an interesting phase of the journey, but I'm definitely curious and anxious to see where it leads! So far so good, but I'll keep you posted.

Ingredients:

• 1 head green cabbage
• 4 inches fresh ginger root, peeled and grated
• 1 tablespoon white miso paste
• 4 cups water
• Mason Jars

Shred cabbage using food processor, mandolin, stand grater, or knife. Just make it thin.

Save 6 outer cabbage leaves to use later.

Peel and grate the ginger, toss in blender with miso paste and water. Blend til smooth.

In a large mixing bowl, pour brine liquid over shredded cabbage and mix very well.

Scoop into sterilized mason jars, packing very well, but leaving room for salad to expand - fill to within two inches off the top. Roll up two cabbage leaves and stuff them into the space at the top.

Screw the lids on very tightly, and put the jars of salad in your pantry for the next five days.  On day five, open the jar, remove the rolled up leaves, and store in the refrigerator. The salad is good for a month in the fridge after you open it - bubbling is a good sign, it means there's some good and healthy probiotics going on! Enjoy at least a half cup before dinner, but try to eat some with your lunch as well.

I'm not sure how this is going to turn out, but I will certainly keep you posted as to whether or not I'm enjoying this particular yumminess! Looking forward to the health benefits, though!