Easy Sauerkraut

 

Fermented vegetables are gaining popularity due to their beneficial bacteria and their role in improving digestion and strengthening the immune system. This easy sauerkraut is the most basic fermented cabbage recipe, but feel free to combine it with other vegetables such as carrots, onions, ginger, cauliflower, cilantro, jalapeños, green chilies, Brussels sprouts, greens, beats, turnips, etc or spices such as dill, caraway seeds, cayenne or red pepper, or celery seeds.

It is believed that the consumption of fermented cabbage originated in China over 2000 years ago and then brought to Europe by nomadic tribes . Today many different countries enjoy this probiotic rich staple: the French eat choucroute, the Germans sauerkraut and the Koreans kimchi.

Sauerkraut provides a high density source of a wide range of beneficial live bacteria which assist in the digestive process, without this beneficial bacteria our digestive system becomes a home to harmful parasites and yeasts, resulting in the condition of candida. More and more studies agree that most disease originates in your digestive system. This includes both physical and mental disease. (read more about it here: http://articles.mercola.com/sites/articles/archive/2013/01/02/digestive-system-gut-flora.aspx or here : http://www.naturalnews.com/033659_sauerkraut_health_benefits.html#ixzz2Gtg91ukB ).

For other cabbage recipes try my cabbage unrolled.

Ingredients:

1 head of cabbage
2 garlic cloves, sliced or pressed (optional)
1 tbsp of sea salt or celtic salt

Preparation:

• Remove one cabbage leave and set aside.
• Shred or thinly slice the cabbage.
• Place cabbage in a bowl and add the salt.
• Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
• Add the garlic or optional ingredients.
• Transfer the cabbage and the juice into a mason jar.
• Put the reserved cabbage leave on top.
• Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
• Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
• Refrigerate and eat

Easy Sauerkraut

Easy Sauerkraut

Recipe Type: Fermented Vegetables

Cuisine: Paleo

Author: Edible Harmony

Serves: 4

Ingredients

• 1 head of cabbage
• 2 garlic cloves, sliced or pressed (optional)
• 1 tbsp of sea salt or celtic salt

Instructions

1. Remove one cabbage leave and set aside.
2. Shred or thinly slice the cabbage.
3. Place cabbage in a bowl and add the salt.
4. Using your hands squeeze and knead the cabbage to draw out as much moisture as possible. Make sure you are using a fresh cabbage, older cabbages have less moisture.
5. Add the garlic or optional ingredients.
6. Transfer the cabbage and the juice into a mason jar.
7. Put the reserved cabbage leave on top.
8. Push the sauerkraut down so that it is completely covered with cabbage juice, if necessary combine a couple of ounces of water with the cabbage juice, but it works better if you only use the juice.
9. Put a lid on loosely tightened and allow it to ferment outside of the fridge for about a week Make sure the cabbage is always under the brine to prevent mold. if necessary hold it down with a paper weight.
10. Refrigerate and eat

3.1.09

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