INDIAN KRAUT MY WAY ENJOY DAN:

                                            INDIAN KRAUT MY WAY

In Britt’s Pickle-ator jar

DIRECTIONS:

2-pounds cabbage

1 tablespoon fine salt

1 tablespoon fish sauce

1/2-teaspoon EACH coriander seeds, fennel seeds, and mustard seeds

1/4-teaspoon EACH fenugreek seeds, cumin seeds and mixed colored peppercorns

1/2-tablespoon EACH tandoori powder, curry powder and paprika

1/4- EACH teaspoon sumac, and turmeric powder

DIRECTIONS:

1.   Shred the cabbage using a food processor or by hand.

2.   Combine the cabbage and fish sauce in a bowl; let sit for 30 minutes.

3.   While the cabbage sits, prepare the remaining ingredients.

4.   Using a coffee grinder, grind all the seeds, and spices into a powder.

5.   Throw into the cabbage and mix well.

6.   Place weights on top, leaving 1.5-inch space.

7.   Seat 4” gasket on the rim of jar.

8.   Place plastic lid on top of the gasket.

9.   Screw on metal ring, insert air lock.

10  Fill air lock with water or brine to mid-level.

11  Allow to sit in dark place for 3-4 weeks.

12  If you don’t have enough liquid to cover the mixture.

13  Add 1 teaspoon salt to 1 cup of water.

ENJOY DAN:                                                                         HALLELUJAH!!