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 Large Head of Green Cabbage
• 1 Tablespoon Good Quality Sea Salt

Directions

1. Clean the cabbage head with running water and then cut into chunks and strips. Remove the inner core, and then thinly slice the cabbage by hand, or run it through a food processor.
2. Place the shredded cabbage and sea salt in a large bowl. Using your hands, a wooden pounder, or another blunt object, pound the cabbage for approximately 8 minutes until all of the natural juices are released. 
3. Place the cabbage and all of the juice into the Ohio Stoneware crock. Press down on the cabbage so the juices rise above the ingredients. Place the crock weights on top of the cabbage to keep everything in the liquid.
4. Put your crock of fermenting cabbage on a shelf or counter that will be accessible. Let it stand for about 7-8 days before moving to a cooler location, where you have a constant temperature. 
5. Remove the lid daily and skim off any excess foam/scum.
6. Taste daily, so you will know when it is done to your taste.