Ocean Harvest Sea Vegetables

Makes 6-8 Servings

Ingredients

1-ounce dried Sea Palm fronds

1 carrot

1/4-1/3  head Napa cabbage

1 clove garlic crushed

1 teaspoon fresh minced ginger

1-2 teaspoons sesame seeds

¼ tsp red pepper flakes

1 Tablespoon salt

Directions

1. Finely shred the cabbage and carrots.
2. In a large bowl, finely shred the cabbage and carrots and knead the salt into the mixture until the cabbage mixture releases water.
3. Break the dry Sea Palm into 1/2″ pieces with your hands.
4. Add the Sea Palm, garlic, ginger, sesame seeds and red pepper flakes and mix well. Continue to knead because you want as much water as possible in your fermentation.
5. Place mixture in a small fermentation crock or a wide-mouthed jar, press it down firmly, and use a weight to hold it submerged in its juices. You can use a small jar like a baby food jar filled with water on the top of the mixture to weight it down.
6. Add brined water if the level does not cover the top of the mixture by the next day. (Brined water is just ½ teaspoon salt mixed into ¼ cup water and brought to a boil. Make sure to cool before adding to mixture.)