hopena

What bothers me is that I bought this in 1998, months before I really became blocked. I packed my stuff away, we moved, and then I just didn’t get back into my art – despite having this book, and then receiving her next book called The Vein of Gold.

I like reading her books, but I find myself more inspired by artists who post here (or used to), on blogs, and by being around creative people in person. I miss that (we used to sit around together and draw/paint/knit/crochet whilst talking, watching or listening to something).

http://www.youtube.com/watch?v=Gd1Ie370rHk&ob=av2e

I haven’t tried this yet – this is my second try at making the stuff, and I’m hoping I did it right this time. The woman whose book I got this from, has a website here: http://www.kimberlysnyder.net.

YIELD: about 12 cups

For this recipe, you’ll need four 24-ounce or three 32-ounce clean glass jars that have been sterilized by dipping them in water that has been boiled.
[I messed up on the jar size, and will have to see about buying a few that are the specific sizes mentioned. I had to tip some of the liquid away and pack more shredded cabbage in there, and I’m hoping that there is enough room for it to breathe at the top of the jar, otherwise it’s another batch wasted.]

BASE INGREDIENTS
1 medium head green cabbage, shredded in a food processor or finely sliced by hand.
Leave six of the large outer leaves to the side, intact

LIQUID BRINE MIXTURE INGREDIENTS
4 cups water
4 inches ginger root, peeled
1 Tablespoon unpasteurized Miso paste

DIRECTIONS

Place the shredded cabbage in a large mixing bowl. Blend the liquid brine mixture in your blender until smooth, and pour over the shredded cabbage. Mix very well. Pack the mixture into the sterilized glass jars. Use a wooden spoon to really pack the mixture in tightly. Leave 2 inches of room at the top of the jars so the salad has room to expand [eep! I didn’t do that! I knew it wasn’t enough.] Fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that 2-inch space. Tightly close the jars.

Leave the jars in your pantry for five days. Be sure the room temperature is around 65 to 70 degrees. If it is slightly colder, wrap a towel around each jar and keep in the pantry. After the five days, remove the outer cabbage leaves and discard. Move the jars to the refrigerator (which slows down the fermentation process). Bubbling is a good sign that healthy probiotics are teeming.

Unveil your probiotic & enzyme salad and enjoy at least 1/2 cup at dinner every night, and also at lunch, when possible. Once the seal has been broken on each jar, the salad will keep in the refrigerator for up to one month.

Here is an example of somebody else making it:
http://zonapellucida.wordpress.com/2011/05/09/fermented-food-if-it-doesnt-poison-you-it-will-make-you-healthier-right/

My stomach is all messed up. I’ll have to come back later. :/