Making Kraut – What You Will Need
CROCK POT. PLATE, or something flat to fit inside crock pot.
CABBAGE – 2 heads, or amount needed, red or green).
OTHER VEGETABLES as desired for flavor and color: cauliflower, carrots, beets, dulse, kelp, etc.
Manual GRATER, SHREDDER or KNIFE.
One Gallon Veggie Sauerkraut
2 large heads of cabbage, red, white or mixed1
1 beet (optional)
3 or 4 ground juniper berries (optional)
2 or 3 ounces dulse, arame, or seaweed of your preference, soaked and cut up (optional)
1 tsp. kelp (optional)
1 tsp. caraway seed ground
1. Grate cabbage and beet in a standard sized grater or food processor. Save 2 or 3 outer cabbage leaves to cover sauerkraut.
2. Place grated cabbage and beet in a sturdy bowl or pail. Don’t fill for easier pounding.
3. With heavy object, baseball bat, 2x4, masher, etc., pound cabbage so the fibers break down and some juice flows out…enzymes are thus set free. Pound 10 to 15 minutes so that each shred is translucent. This can be accomplished faster by using a Champion juicer to grind the cabbage. The more you pound, the more of a smooth velvety taste the sauerkraut will acquire.
4. Mix in rest of ingredients.
5. Place in a gallon sized crock, then cover completely with outer cabbage leaves. Put a plate on top of the leaves and a weight, such as a brick, on top of the plate. Cover the crock with a towel and set it in an evenly heated (55 – 75 degrees), dark, quiet corner for 6 or 7 days.
If no crock is available substitute a wide-mouth, preferably dark, glass jar. Tamp cabbage down and place the outer leaves on top. Place a weight on top and cover the jar with a plastic bag. Put a paper bag on top of that (sauerkraut ferments better in the dark).
6. After a week has passed, open the crock or jar. Discard the outer leaves and skim the residue from the top. Refrigerated, it will keep about a month.
Add sauerkraut to any salad preparation. It combines well with all vegetables and will help your body digest the meal. Blend or add into sauces and soups for texture and taste. Juiced, it is an unsurpassed enzyme builder.
The variations in making sauerkraut are endless. Experiment with your taste buds. Use different combinations of vegetables alone, carrots, beets, celery, turnips and artichokes. Try different spices, thyme, dill or basil. Additions for flavor could be onions, garlic or green peppers. Remember when making sauerkraut, do not use salt. Table salt is inorganic and often remains in the system. A better source of minerals may be found from sea vegetables, such as wakame, dulse, kelp and hijiki. Unlike table salt, which is 75% sodium chloride, sea vegetables are about 18 - 20% sodium chloride.
Veggiekraut is a predigested food. Starches have been broken down into simple sugars and proteins into amino acids. It is a blood cleanser and helps with regular bowel movements. It contains a lot of vitamin C and aids longevity through improving digestion.
Learn more about Dr. Ann Wigmore and Raw Living Foods:
Serving since 1972.