Shred the Napa
cabbage with a sharp knife or food processor fitted with the slicing wheel (if you use the food processor you will need to do this in small batches and
place in a large bowl)
Chop the cilantro — NOTE: Use only the leaves and the tender stems near the leaves (save the thick stems for juicing).
Ingredients For every three quarts of water add: 1 large onion,
chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of
chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of
cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not
chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and
place on a low boil for approximately 60 minutes.