Raw fermented Red Cabbage & Carrots Sauerkraut
Another combination of bright nutritious vegetables with the added flavors of ginger and cilantro, for a healthy digestive system.
Recipe Prep 15 minutes Yields 4 cups
1 medium head of organic red cabbage - freshly grated
* save one large cabbage leaf*
4 medium organic carrots - freshly grated
1/2 cup organic fresh cilantro - minced
2 tbsp. organic ginger - minced
2 tbsp. Himalayan salt
Glass jar with lid - make sure it is just the right size to only leave
a 1 inch space at top and no more.
Small glass jar or weight stone that will fit into the larger jar
* for pressing down on the cabbage leaf to keep the sauerkraut under
the liquid*
In large bowl, add the grated cabbage and salt. Using a hand masher,
proceed to mash through the cabbage to induce it to release it's juice.
Let sit for 10 minutes.
Add the rest of the ingredients. Transfer all this into the larger jar,
packing it tightly to release any air pockets. Cover with the
saved cabbage leaf and place the small jar/weight on top
(open mouth facing up) and press down until all the sauerkraut ingredients
are under the liquid.
Put the lid on the jar and leave on the countertop for at least 7-8 days,
but 10-14 days are ideal.
Open each day to check and pressed down to release any gas.
Keep covered. You can taste it to see how tangy you want it.
The longer it sits the more beneficial probiotics develop.
Place in the refrigerator when you have determined the flavor that you want.
Take a heaping spoonful daily alongside one of your meals. Enjoy!
