Kimchi Cultured Veggies

Ingredients
-2 medium heads of tightly packed cabbage (red or green),
shredded in a food processor or with a mandolin (be careful! ;) )  -- note: keep the outer cabbage leaves, these will be used later
-5 to 6 scallions, thinly sliced
-2 to 4 tbsp chopped fresh ginger
-1 to 2 tbsp red pepper flakes
-2 garlic cloves, minced (optional but it adds good flavor)
-a handful of dulse, chopped (optional but it adds a nice saltiness)
-2 tbsp honey or 1-3 scoops of EcoBloom (prebiotic)
-1 packet of a culture starter
-some type of green like kale for the brine, unless you want to use some of the shredded cabbage

Equipment
-food processor
-very large bowl
-blender
-4 quart size mason jars (I bought a 6 pack)
-Canning funnel (optional, but it really helps)

Directions
1. Put the cabbage, scallions, red pepper flakes, optional garlic and dulse into a very large bowl.

2. Take a packet of the culture starter and the prebiotic (honey or EcoBloom) and add it to a bowl with 1 1/2 cups of warm water (90 degrees); let it sit for 20 minutes.

3. While you are waiting for the culture starter to be ready, take the kale, other greens or a handful or two of the shredded cabbage and add it to a blender with water filled about 3/4 of the way up the container (this depends on how big your cabbage heads are); blend well.

4. When the culture starter/prebiotic mixture is ready, add it to the brine.

5. Add the culture starter/brine mixture to the bowl of veggies and combine well, even squeezing the veggies with your hands a bit to create a bit more liquid.

6. Begin filling each of the mason jars, packing down the veggies very tightly with a dowel or the back of a thick wooden spoon; leave about 2 inches at the top for the veggies to expand and pour the rest of the brine on top of them, making sure they are covered in liquid.

7. Roll up a cabbage leaf and insert it at the top of each jar, still making sure the veggies are below the liquid; put the lids on.

8. Let the jars sit out at least 3 days, preferably a week and then refrigerate.

Recipe Credit: Adapted from Body Ecology