Enjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.

To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This process should only take about 30 minutes for preparation. 

Ingredients

• 1 head Green Cabbage
• 1 medium Beet
• 1 thumb-size piece Ginger
• ½ teaspoon Cardamom Seeds; You can use cardamom powder in a pinch.
• ½ tablespoon Sea Salt

Directions

1. Wash the cabbage and beet.
2. Slice the cabbage thinly.
3. Grate or thinly slice the beet.
4. Grate or dice the ginger.
5. Mix the cabbage, beet, ginger, and cardamom together in a large bowl, and toss with the salt. Let is sit for 50-60 minutes, until the cabbage starts to sweat.
6. Place the tossed ingredients into the Ohio Stoneware crock, and include any liquid which may remain on the bottom.
7. Press the mix down with your hands (or fist) to compress it in the crock, and then place the weights on top of the mix. Wait a few hours as the liquid is leached from the vegetables. If the liquid doesn't fully rise to cover the vegetables, feel free to press down again with the weights to see if you can coax more liquid out. If the liquid level doesn't rise after several hours, add water until all vegetables are covered by an inch or so of liquid.
8. Keep the weight and cover in place, and leave out to ferment for a couple of weeks, or until your taste is satisfied.