#1 procure a nice head of organic cabbage
#2 chop or shred in food processor
#3 pack into a glass jar with 1 TBSP celtic sea salt and tamp down with a wooden spoon until cabbage “sweats” making a brine that covers the vegetable, weight down with another jar or heavy plastic zip top bag filled with salt water to displace the air in the jar, leave on the counter covered with a dish cloth for 3-4 weeks or until zingy and ripe with life!
eat, repeat, enjoy
Hi, my name is Lisa.
I am a passionate pioneer of conscious living, unconditional loving, and a cultivator of the art of sacred nourishment.
I practice being my inspired, loving, creative self through serving as a mother, lover, artist, writer, priestess, teacher, student, counselor, gardener, dancer, singer, alchemist, friend, cook, and cohousing community member.
My purpose is to live unconditional love; to be inspired and inspire others to nourish our body-mind-spirit through mindfully attuning to what truly nourishes; to access the innate wisdom which resides within all beings, the center well which is spiritually abundant and clear.
I share my inquires, explorations, and discoveries about all things related to living a creatively nourished life with the purpose of inspiration through connection and community.
The Luscious Way 