This is like the Korean version of sauerkraut, and I love, love, love it. It was easy to make and perfectly spicy-and-sour when I opened it up at day 7. You can throw in whatever veggies you want and even add shrimp or squid if you eat ’em. It’s great on burgers in a lettuce wrap or as a side to any meat or eggs.
Don’t Feel Like Cooking?
That’s okay! Everyone needs a break sometimes, especially during busy times like the holidays or when you’re sick or stressed out. When I find myself unwilling or unable to prepare healthy meals myself, I turn to Paleo on the Go. Yes, they have autoimmune protocol-friendly options! With tons of nutritious, delicious, pre-packaged meals, Paleo on the Go‘s ready-to-go, frozen courses are perfect for those days you just don’t want to be in the kitchen. They even offer an appreciable selection of AIP-friendly treats, including toaster pastries!
- Combine the cabbage and salt in a large bowl and massage until the cabbage is thoroughly coated and releasing juices.
- Cover with cold water (you may need to use a small plate or glass to hold the cabbage under the water). Cover with a lid or plastic wrap and let sit at room temperature for 1 day.
- Drain the cabbage and rinse with fresh water. Let drip-dry in a colander until just damp, about an hour.
- Combine the cabbage and remaining ingredients and toss to mix evenly. Transfer to a clean, glass jar with airtight lid. Pack tightly before sealing.
- Store in a cool, dark place for 1 day and then refrigerate for 2-7 days before serving.