RECIPE VAULT

• Heavily salt cabbage and let sit in bowl to soften.

• Make paste by adding all paste ingredients into blender, taste and adjust as needed.

• Cut the rest of the ingredients

• Check back on cabbage and make sure it is softened.

• Mix it all together and pack it into jars with a glass fermentation weight, and cover with a fermentation lid (a tea towel or a paper coffee filter with a rubber band to hold in place can work as well).

• Leave it to ferment in a dark place with a temperature around 75°F.

• Check back in 5 days and taste. The longer you leave it the funkier it gets. I prefer 7 days.

(optional) Warm milk to 110°F - 180*F, then cool down to room temperature.

• Mix yogurt with a bit of room temperature milk to liquify.

• Add to glass container, mix with the rest of the milk and close lid.

• Set up the glass containers in yogurt maker and set temperature to 108*F and time to 12hrs

• After you try this Time and Temperature, you can play around and adjust to your liking.

• Temperature can increase the thickness, while time increases sourness.

• Shred fish and marinate in lime juice.

• chop all fruits, veggies, except for avocado.

• Once the fish is cooked, texture will be tender heat cooked fish but moist. Mix with the chopped fruits and veggies.

• Serve on a tostada with some mayonnase and avocado... enjoy!