Do this with any dish by freezing half of it.
I just did so with quinoa cakes.
Alternately, you can also prepare a vegetable-rich shredded salad and lacto-ferment half of it by placing it in a mason jar and covering it with saltwater brine.
For the salad and lacto-ferment:
1 bunch of scallions, chopped2 cups napa cabbage, shredded
2 carrots, shredded
1 inch daikon radish, shredded
3 large stalks celery, thinly sliced
Double these quantities and set half aside for fermenting.
I like to use the shredding blades on my food processor to make quick shredded vegetables.
Then, toss with the dressing below and serve over cooked quinoa as a hearty lunch.
For the dressing:
3 teaspoons sunflower or olive oil
1 tablespoon honey
1 teaspoon sea salt
1 teaspoon tamari or soy sauce
2 tablespoons tahinione generous handful cilantro, chopped1/2 cup chopped nuts (I like walnuts or almonds)
To ferment the vegetables above, just stuff them into a quart-sized mason jar.
Fill another mason jar with 1/4 cup water and 2 tablespoons salt.
Pour over vegetables and mash down with a wooden spoon continuously until the veggies generate enough juice to cover themselves.
You can step away from pounding and tend to other tasks in the kitchen, too.
Cover with a cloth and press down once a day for a week.
Then, refrigerate and save for up to 2 months.