Fermented Chopped Salad Yields: about 6 cups Unlike other salads, this version stores for many months in the fridge. Serve on its own or toss it in vinaigrette and serve over brown rice for a quick and nutritious rice bowl dinner. 1 radish, finely chopped ½ small onion, finely chopped 1 turnip, chopped into ½-inch chunks 1 carrot, chopped into ½-inch chunks 3 small apples, chopped into ½-inch chunks Handful of green beans, cut into 1-inch lengths 1 rutabaga, chopped into ½-inch chunks 1 to 2 grape leaves, kale leaves or other large leafy greens (optional) 3 Tbsp unrefined fine or 6 Tbsp unrefined coarse sea salt 1 quart (or liter) filtered water In a medium bowl, mix the radish, onion, turnip, carrot, apples, green beans and rutabaga; then transfer to a small crock. Place the grape leaves or other leafy greens on top of the chopped ingredients to help hold them under the brine; then weigh the mix down with foodsafe weights or a jar or bowl of water.
NORTHERN NM SANCTUARY
In a pitcher or large measuring cup, dissolve the salt in the water, stirring if necessary to dissolve the salt. Pour the brine over the salad, cover with a lid or cloth, and let ferment for one week. Remove the covering, weights and grape leaves or other leafy greens. Dish out into jars or a bowl, cover and refrigerate, where the salad should last six to 12 months. Recipes and photos are courtesy of Michelle Schoffro Cook and New World Library; visit DrMichelleCook.com.
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