Kraut About

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It must be the season, I’m so into fermented veg right now.

Mother nature does not mess around, sauerkraut is amazing for digestion, as it’s a natural probiotic, plus it has lots of antioxidants and B vitamins. Plus it’s touted as the viagra of choice for most of Eastern Europe….

I’ve been using leftover cabbage to make kraut, it’s pretty hard to use a whole head in good time at home so cut off a chunk and keep it in a baggie then use the rest to make sauerkraut.

Spicy Good Kraut

3/4 head red cabbage, shredded (or whole head)
1 tbsp mineral salt
2 tsp my spice OR cayenne (optional)

Shred cabbage thinly as possible in a food processor, dump into a large bowl and massage, punch, squeeze and love that cabbage until it’s limp and there is lots of juice. Place in a very clean jar and pack it tightly so the liquid rises above the cabbage.

You’ll want to leave it on a shelf for about 3-4 days, prop the jar lid on top to keep the kraut clean but not sealed. It will ferment naturally, magic!

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lisa4thegoods

Chef and Owner at the Goods. Food is at the root of everything, it has the power to impact our health, wellbeing and spirituality, the economy, environment and overall health of this planet.

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[…] can you find good probiotics? In fermented foods like miso, kimchi, sauerkraut and kombucha. Another option is in supplement format via fridges in any good health store. Oh yes, […]

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