Easy Homemade Sauerkraut
For most of my life I have not enjoyed sauerkraut.                                  

Each time Robert would try a different recipe…I would assist him and after it was fermented take one bite then leave the batch for his lucky digestive system. You may or may not know that sauerkraut is really good for your entire body but particularly your digestive system.

One day we found sauerkraut at a Health Food Store that I really liked. I liked the taste as well as the texture. We decided to create our own version of the concoction. We decided to use our Champion juicer to grind the green cabbage into fine pieces instead of the food processor. We found that the finer pieces fermented quite easily.

So now I love sauerkraut our way. I share this recipe with you so you can bless your digestive system with a wonderfully tasty and beneficial fermented food. YUM!

     Robert and Tessa’s Easy Sauerkraut
3 heads of organic cabbage (about 5 lbs)
2-3 Tablespoons of Celtic or air-dried sea salt (or not)

Chop your organic green cabbage up so it will fit into your juicer.

Juice it.  Save the pulp.

Mix the pulp and juice and salt.
Place in a crock, covering snugly with a lid or plate that just fits inside the crock. Tamp down to pack kraut. Best to place a heavy object on cover to hold it in place. This also keeps the cabbage in the brine. Now cover the whole thing with a towel and place in an unobtrusive corner of the kitchen.

The beauty of juicing the cabbage is you have created the brine quite easily. If the cabbage is not covered by the juice (it should be) add water until the cabbage is covered; then let it ferment for 6-7 days. May take less time with this juicing step.

Mix and put into clean, glass jars with lids.
Put in refrigerator and enjoy.

We use our sauerkraut on many many many things…salads are my personal favorite. With a little organic extra virgin olive oil, the taste is quite wonderful replacing salad dressings.  You can add other vegetables, fruits, herbs or spices. I encourage you to start simply then explore your organic vegetable section of your market to personalize your sauerkraut.

Can you believe I am saying this?
Yours in Self-Health!
Tessa
PS We will be sharing some articles on the self-healthy benefits of eating fermented foods shortly!
References: Wild Fermentation, The Flavor, nutrition, and craft of live-culture Foods by Sandor Ellix Katz
                      ISBN 1-931498-23-7
©2012 Self-Health Essentials LLC
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