• 2 ½ c Bol Choy (Chinese Cabbage), finely sliced
  • 1 yellow onion, peeled and chopped
  • 6 garlic cloves, minced
  • 5 stalks of celery, finely chopped
  • 5 carrots, peeled, and coarsely grated
  • 2-inch piece of raw ginger, peeled, and grated
  • 2 jalapeno peppers, seeded, finely chopped
  • 4-inch piece of daikon radish, peeled, grated
  • 1 bunch of parsley, finely chopped
  • ½ c pulse, dried (optional, but recommended)
  • ½ c apple cider or rice vinegar, or 1/2 a cup of the liquid from previously fermented vegetables
  1. Sanitize a wide-mouth mason jar and glass weight by submerging them in water in a saucepan. Slowly bring to a boil, let boil for 10 minutes, then remove with tongs and set aside to cool.
  2. Mix all ingredients together in a large bowl. Muddle the vegetables with a kraut pounder to release as much juice as possible.
  3. Transfer the vegetables to the mason jar. Top up with filtered water, if necessary, to fully cover the vegetables. Allow a 1-inch headspace for expansion inside the jar.
  4. Add the glass weight to fully submerge the vegetables under the liquid. Set the fermentation lock in place.
  5. Store in a cool, dry place for five days.
  6. Refrigerate the jar when it’s finished fermenting. Tip: The flavors will become more acidic over time, while the spicy flavors will lessen.