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It was like cuckoo http://www.veggiesensations.com/products/vitamix-7500-blender-with-low-profile-64-oz-jar for Cocoa Puffs, but with a really healthy result. 1 head napa cabbage, outermost leaves removed, quartered lengthwise, core removed, and chopped crosswise in -inch (0.5 cm) ribbons 1 head red cabbage, outermost leaves removed, quartered lengthwise, core removed, and chopped crosswise in -inch (0.5 cm) ribbons 1 large Spanish onion, julienned 1 large carrot, grated 8 ounces assorted fresh chiles, rough-chopped, with seeds intact 1 head garlic, cloves peeled and thinly sliced 1 thumb gingerroot, peeled and sliced (1 tablespoons) 12 cups (2.8 L) water 1 cup (235 ml) cider vinegar 6 apples, preferably a dense heirloom variety like Blue or Gray Pearmain 1 cups (185 g) salt cup (80 ml) maple syrup 1 stalk Mexican mint marigold (can substitute tarragon or fennel frond) Mix the first seven ingredients in a large bowl, then pack in a 5-gallon (20 L) ceramic fermenting jug. On the stove, bring the six remaining ingredients to a boil, stir to ensure that the salt is fully dissolved, let cool, and pour into the fermenter, placing a plate or weight on top to fully submerge the veggies. Dont worry if, at first, the vegetables are not fully submerged. They will be after a few hours of being pressed. In 3 days, the fermentation process will be under way. Remove the weight and inspect the top for any signs of mold. If there is mold forming, remove the surface vegetables that are hosting the mold and thenwith clean tongsstir the contents of the pot, replacing the weight and letting the ferment sit for another 3 days. Repeat the inspection process and let sit for 4 more days. After this 10-day period, the ferment should be sour, lightly effervescent, and full of intense flavor.
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