Fermented Chopped Salad Yields: about 6 cups


Unlike other salads, this version stores for many months in the fridge. Serve on its own or toss it in vinaigrette and serve over brown rice for a quick and nutritious rice bowl dinner.


• 1 radish, finely chopped


• 1/2 small onion, finely chopped


• 1 turnip, chopped into 1/2-inch chunks


• 1 carrot, chopped into 1/2-inch chunks


• 3 small apples, chopped into 1/2-inch chunks


• Handful of green beans, cut into 1-inch lengths


• 1 rutabaga, chopped into 1/2-inch chunks


• 1 to 2 grape leaves, kale leaves or other large leafy greens (optional)


• 3 Tbsp unrefined fine or 6 Tbsp unrefined coarse sea salt


• 1 quart (or liter) filtered water


In a medium bowl, mix the radish, onion, turnip, carrot, apples, green beans and rutabaga; then transfer to a small crock.


Place the grape leaves or other leafy greens on top of the chopped ingredients to help hold them under the brine; then weigh the mix down with food-safe weights or a jar or bowl of water.


In a pitcher or large measuring cup, dissolve the salt in the water, stirring if necessary to dissolve the salt.


Pour the brine over the salad, cover with a lid or cloth, and let ferment for one week.


Remove the covering, weights and grape leaves or other leafy greens.


Dish out into jars or a bowl, cover and refrigerate, where the salad should last six to 12 months.


Recipes and photos are courtesy of Michelle Schoffro Cook and New World Library; visit DrMichelleCook.com.


Vegan Kefir Yields: about 1 quart


Traditional kefir is made with cow’s milk, but can be made with plant-based milks like cashew, almond, sunflower seed or coconut. The sweetener feeds the kefir microbes, leaving minimal sugar in the end product. The grains will grow over time; only about one tablespoon of kefir grains is needed to keep the kefir going; remove the extras to eat, give to friends or add to compost.


• 1 quart (or liter) filtered water • 1/2 cup raw, unsalted cashews


• 1 tsp coconut sugar, pure maple syrup or agave nectar


• 1 Tbsp kefir grains (a natural starter, available at health food stores and online)


• Mandarin sections for garnish (optional)


Use a blender to blend the water, cashews and coconut sugar (or maple syrup or agave nectar) until it’s smooth and creamy.


Pour the cashew milk into a 1 1/2- to 2-quart glass jar, making sure it is less than two-thirds full. Add the kefir grains, stir and then place the cap on the jar.


Leave the jar at room temperature for 24 to 48 hours, gently shaking it periodically.


The cashew milk will become somewhat bubbly, then will begin to coagulate and separate; shake it to remix the kefir or scoop out the thicker curds and use them like soft cheese or sour cream.


Refrigerate up to one week. When ready to serve, pour the kefir into a glass and garnish the rim with mandarin orange sections, if desired.


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