Directions: Shred cabbage finely with a stainless steel knife and place in stainless steel bowl. Pound briefly with a meat hammer or wooden pounder, until the leaves release their water and turn a bright green. Place all ingredients in a 2 quart, wide mouth jar with a two piece lid (or an airlock). Fill with water to the shoulder of the jar, leaving about 2 inches of space between the tonic and the lid. Cover tightly and leave at room temperature (68-72°F) for 2-3 days, until the lid is tight (you can no longer press it down with your fingers), and then place in the refrigerator. Makes 2 quarts.
NO SALT Option: Exclude salt and add an additional ¼ cup whey Cabbage Tonic (and all cabbage ferments) is especially good for increasing stomach acid, so it is best drunk before a meal.
NO SALT/WHEY Option: Exclude salt and whey. Add vegetable starter as directed (For dairy –free vegetable starters, visit CulturesforHealth.com)