Green & Red Cabbage Sauerkraut
Probiotic Recipe #3: Green & Red Cabbage Sauerkraut
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 tablespoon organic apple cider vinegar - optional
- 1 ½ tablespoons pink Himalayan salt
- ½ medium red cabbage
- 1 medium green cabbage
- Filtered, OR spring water
- 1 tablespoon cumin seeds, OR fennel seeds, OR mustard seeds, OR balck onion seeds (optional)
- Blender or food processor
- mason jars or glass jars with rubber sealing
- Shred the cabbage finely in your blender, food processor or by hand as if you are making coleslaw.
- Place chopped cabbage into a large mixing bowl and sprinkle with pink Himalayan salt. Take care not to add to much salt.
Knead the cabbage together by hand until they begin to release their juices. You are typically looking for at least 1 cup of natural juices. Adding some filtered or spring water while kneading will ensure you have more than enough brine.
- Add organic apple cider vinegar and spices (if using) and mix well.
- Fill the mason jar by packing the cabbage tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage.
- Fill the jar to the neck curve leaving enough room for gas and cabbage to rise.
- Leave it in room temperature for 4+ days, up to 7 days in winter.
- Open the jar daily to compress the content tightly once per day to release the natural gases that have built up during the fermentation process.
- The cabbage should always remain submerged in the brine during the fermentation process.
- Sauerkraut can be stored for up to two years in a sealed container in a cool room.