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.
PIX
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.
*Never* use green peppers! They are not ripe and very hard to digest
Regina
Posted by: Regina Richards | September 28, 2010 at 11:05 PM