Ingredients

Base Vegetables (for fermentation)

• 1 medium head organic green cabbage, finely shredded
• 1 small daikon radish, grated (boosts detox pathways and rich in Vitamin C)
• 1 medium carrot, grated (provides carotenoids and prebiotic fiber)
• 1 small beet, grated (nitrates for mitochondrial energy production)

Fermentation Enhancers

• 1 tablespoon Himalayan pink salt (natural minerals and preservation)
• 1 cup low-deuterium water (e.g., store-bought low-deuterium water or distilled water with added trace minerals)
• 1 capsule high-quality probiotic (optional starter culture to ensure fermentation success)

Mitochondrial-Boosting Additions

• 1 tablespoon minced fresh ginger (anti-inflammatory)
• 1 tablespoon minced fresh turmeric root (mitochondrial protector)
• 1 teaspoon spirulina or chlorella powder (chlorophyll for cellular detox and energy)
• 1 teaspoon powdered dulse or kelp (iodine for thyroid and mitochondrial support)

Optional Herbs (flavor + health)

• 1 teaspoon rosemary (rich in mitochondrial-supporting antioxidants)
• 1 teaspoon thyme (immune-boosting properties)

Instructions

1. Prepare the Vegetables: Mix cabbage, daikon radish, carrot, and beet in a large bowl. Massage with salt for 5-10 minutes until liquid begins to release.
2. Enhance the Brine: Mix 1 cup of low-deuterium water with the probiotic capsule (if using) and pour over the vegetables to ensure full coverage in the jar.
3. Pack into Jars: Transfer the mixture into sterilized glass jars. Pack tightly so the vegetables are submerged in brine. Leave ~1 inch of headspace. Add a sterilized weight to keep vegetables submerged.
4. Red Light-Enhanced Fermentation: Cover jars with breathable cloth secured with a rubber band or use fermentation lids with an airlock. Place jars in a cool, shaded area but expose them to 15 minutes of red light (660nm) each day to boost microbial activity and nutrient bioavailability.
5. Daily Sun Micro-Dosing: Allow 10-15 minutes of indirect sunlight exposure per day for natural UV stimulation without overheating.
6. Fermentation Time: Let ferment at room temperature for 7-10 days. Taste daily after day 5 to adjust tanginess.
7. Storage: When done, seal jars and store in the refrigerator. Fermentation slows but the flavors continue to develop.

Low-Deuterium Water at Home

To create your own low-deuterium water:

1. Freeze distilled water.
2. Discard the first frozen layer (this contains heavier deuterium molecules).
3. Use the remaining water for your brine.