Green Cabbage Sauerkraut
Probiotic Recipe #1: Sauerkraut – Green Cabbage
Made from fermented cabbage (and sometimes other vegetables), sauerkraut is not only extremely rich in healthy live cultures, but also helps with reducing allergy symptoms. Sauerkraut is also rich in vitamins B, A, E and C and more.
- 1 teaspoon cumin seed, OR mustard seed
- 1 tablespoon pink Himalayan salt (per cabbage)
- 1 cabbage (fresh cabbage is already pre-‐populated with bacteria required to lactoferment itself)
- Filtered or spring water
- Blender or food processor - optional - can be done by hand
- Mason jars or glass jars with rubber sealing
- Shred the cabbage finely as if you are making coleslaw and place in a stainless steel or wooden bowl.
- Sprinkle with pink Himalayan salt pink salt. Take care not to add much salt.
- You can also sprinkle some cumin or mustard seeds into the mix when you prepare it.
- Massage the cabbage and all ingredients firmly to release the natural fluids to form natural brine.
- Place the cabbage mixture into a mason jar and ensure you push the cabbage down as tightly as possible with the cabbage being submerged in a little fluid as it starts fermenting.
- Leave it in room temperature for 4+ days, up to 7 days in winter.
- Open the jars daily to compress the content tightly once per day to release the natural gases that have built up during the fermentation process.
- Enjoy 1 tablespoon first thing in the morning and last thing at night as a daily minimum.
- Sauerkraut can be stored for up to two years in a sealed container in a cool room.