Daikon Cabbage Chive Dill

(3 days to ferment)


1 small green cabbage
daikon or other radish to = 1.5 cup

fresh green chives  to = 1/8 cup (OR green onion greens to = 1/4 cup)

2 Tblsp of natural sea salt – large crystal


Great for increasing the beneficial bacterial of the gut (intestines) and assimilation of nutrients.  Arouses appetite and promotes digestion. Tonifies the Kidneys, aids:  Lungs, Liver, Spleen and Stomach, lubricates: Large Intestines and increases blood and qi circulation.  Disperses dampness, phlegm, heat and water.  Calms the spirit.

(Yellow Chinese Chives can assist recovery from weak sexual dysfunction:  cook Chinese Chives with:  black beans, black sesame seeds, walnuts, sour plums [umboshi plums] and 2 tsp of honey.  Make a paste and take 1 Tblsp 3 x day per Maoshing Ni from page 34 of The Tao of Nutrition)

Fermenting the vegetables:

  1. Mix recipe ingredients in non-breakable bowl.
  2. Pound with:  a) the bottom of a heavy-duty glass jar, or b) pestle, or c)  the top end of the head of a kitchen mallet/hammer until mixture sounds wet and juicy.   (about 5 minutes)
  3. Pack tightly into a large-mouth jar.  Mixture is to be 1 inch from jar top (expands when ferments), with water up to the lip.  (If you do not add water:  mixture may mold.)
  4. Screw on lid. Place jar in flat bottom bowl in consistently warm area of home, for 3 days.
  5. Each morning:  Make sure to check the top of mixture for any discolored (oxidized) vegetable matter.  Remove with spoon, and add more water to top of jar.
  6. Refrigerate after 72 hours. Serving:  2 Tblsp before each meal.

Makes 4 cups naturally fermented vegetables with lactobacilli (beneficial intestinal bacteria).