• 1-Gallon Stoneware Pickling Crock
  • A plate that will just fit into the inside of the crock
  • A mason jar
  • 1 Head of Cabbage
  • 2 Carrots
  • Ginger
  • 1 Red Onion
  • A few Green Chilies
  • A few radishes
  • 5 Green Onions
  • Handful of Sunchokes
  • Turmeric Root
  • 5 Cloves of garlic
  • 4 TBSP Sea Salt

Step 2: Make the Recipe

  1. Finely chop all ingredients and place into the Pickling Crock
  2. Combine 4 cups of water with 4 TBSPS of sea salt and mix well.
  3. Add the 4 cups of salted water into the crock.
  4. Press the plate down on top of the veggies to get them all submerged
  5. Place a mason jar filled with water on top of the plate
  6. Cover with a towel and store in a cool, dry place for 1 week.
  7. Remove the excess liquid and clean off the plate. (I only remove the excess liquid that was above the plate.
  8. Transfer the veggies to the refrigerator in a fresh jar and store for weeks.

Mo’ Recipes: Here Ya Go