This macrobiotic cabbage salad is an excellent dish to start a vegan meal, thereby cleansing the body and intestines. The fundamentals of macrobiotic cooking refer to the concept of a balance of nutrients that, when combined and mixed intelligently, can help the body stay healthy.
Crush the juniper berries in a mortar. Shred the cabbage finely. Stir the salt and juniper berries into the cabbage, and then pummel them all together with your hands for about 5 minutes so as to incorporate the two spices, until it looks like in the picture. Put all the mixture in a vegetable press and let it stand under pressure for at least 30 minutes then remove the excess water. The minimum time you should leave it is at least 6 hours, but if you can afford to leave it for longer, you will have a seasoned salad that can be consumed for up to 20 days.