Ingredients:

• 1 large head of green cabbage, shredded (set aside 4–5 whole outer leaves)
• 1/2 TB fresh rosemary (1/4 TB dried)
• 1/2 TB fresh thyme (1/4 TB dried)
• 1/2 TB fresh sage (1/4 TB dried)
• 1/2 TB fresh lavender (1/4 TB dried)
• 1 clove garlic, crushed and minced

Steps:

1. Dissolve one package of Body Ecology’s Veggie Culture Starter in ¼ cup warm water.
2. Allow the starter to rest and “bloom” for 20 minutes or longer. While the starter rests, combine cabbage, herbs, and garlic in a large bowl.
3. Remove ½ of the mixture and blend with enough water to create brine.
4. Add Veggie Culture Starter to the brine.
5. Pour the brine into the bowl with the remaining shredded cabbage, herbs, and garlic. Gently mix.
6. Pack the mixture tightly down into as many pint or quart sized glass jars as necessary. Press out as much air as possible, leaving 2 inches from the rim for veggies to expand.
7. Roll up outer cabbage leaves into a tight “log” and place on top, filling the remaining 2 inch space. Clamp jars closed or tightly screw on the lid.
8. Let veggies ferment on the counter at approximately 70 degrees Fahrenheit or at room temperature for 1–2 weeks. Refrigerate to slow down fermentation.