Melissa Stillman Counseling 

About MSC

Welcome to my practice, where compassion and understanding guide our journey together. With over 12 years of experience, I specialize in creating a safe space for adults facing personal and societal challenges like trauma, grief, depression, anxiety, and life transitions.

I tailor my approach to your unique needs, and draw mostly from Acceptance and Commitment Therapy (ACT) . ACT equips you with practical skills to navigate difficult thoughts and emotions, fostering a deeper connection to the present moment and your daily life.

I believe in your resilience and inner strength. With genuine care and effective strategies, I aim to promote healing and personal growth. Together, we'll cultivate a nurturing environment where you can explore, heal, and achieve your goals.

If you're seeking compassionate support on your journey to well-being, I'm here to assist you every step of the way.

🥬 Fermented Sauerkraut Recipe 🥬

Ingredients

• 1 medium green cabbage (about 2 pounds / 900 g)

• Non-iodized salt (preferably pure fine sea salt without any additives) — 2.5% of the cabbage’s weight

  • Example: 900 g cabbage × 0.025 = 22.5 g salt (about 1½ tablespoons)

• Optional: 1–2 teaspoons caraway seeds, or other spices
  
  

Equipment

• Large mixing bowl

• Clean wide mouth quart-size glass jar with a tight-fitting lid (preferably plastic)

• Extra outer cabbage leaf (for the top)

• Wide mouth fermentation weight to keep cabbage submerged -  Amazon link
  
  

Instructions

1. Prepare the cabbage:
   Remove and save one large outer leaf for later. Quarter and core the cabbage, then finely shred the rest with a knife or mandolin.

2. Weigh and salt:
   Weigh the shredded cabbage (including large outer leaf) and seasonings and calculate 2.5% of its weight in salt. Sprinkle the salt evenly over the cabbage.

3. Massage:
   Use clean hands to massage and squeeze the cabbage for 5–10 minutes, until it softens and releases enough liquid to form its own brine.

4. Pack the jar:
   Firmly pack the cabbage into the jar, pressing down after each handful to remove air pockets. Pour in any liquid left in the bowl so the cabbage is covered.

5. Top with a cabbage leaf:
   Trim or fold the reserved outer cabbage leaf into a circle about the diameter of the jar opening. Lay it flat over the surface of the packed cabbage.

6. Add a weight:
   Place a clean fermentation weight on top of the leaf to keep everything submerged.
   
   

💧 If the cabbage doesn’t release enough liquid

If the cabbage isn’t fully covered after packing, mix a 2.5% brine and pour in just enough to submerge everything:

2.5% brine recipe:

• Dissolve 2.5 g salt per 100 g water
  (or 1½ teaspoons salt per 2 cups water)
  
  

Use filtered (spring water is best) or dechlorinated water. Pour the brine into the jar until the cabbage is fully covered, keeping at least 1 inch of headspace at the top.

Fermentation

7. Seal and ferment:
   Close the jar with its lid (not too tight). Keep it at 65–75°F (18–24°C) out of direct sunlight.

8. Burp daily:
   Once a day, gently open the lid to release built-up gas (“burping”), then reseal. This prevents pressure buildup and potential leaks.

9. Check and taste:
   Make sure the cabbage stays submerged. After about a week, begin tasting. When it’s tangy and pleasantly sour, it’s ready.

10. Store:
    Remove the weight, close the lid, and refrigerate.
    The sauerkraut will keep for several months, continuing to develop flavor.
    
    

Enjoy!