The Raw Foods Evolution

Saturday, June 03, 2006

Live Sauerkraut Recipe

Live Sauerkraut Recipe
by Elaina Love

5 cabbage (red or green)
(You may also substitute some of the cabbage for other vegetables such as carrot, daikon radish, beets, sea vegetables, bok choy, turnips, a small piece of horseradish or ginger, or other hard root vegetables.)

Optional: 1/2 to 1 tsp. Himalayan Crystal Salt or Celtic Sea Salt

1/2 cup lemon juice
4 Tbs. dried dill or
1/2 cup fresh dill chopped
2 Tbs. caraway seeds
4 to 8 cloves garlic, crushed

Equipment required:

- Harsch Kraut pickling crock pot with weighting stone,
- 1 gallon glass sauerkraut kimchi jar.
- Also helpful is either a food processor or mandoline for slicing cabbage.

1. Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper thin with a knife. Discard the outer leaves.

2. Mix all the ingredients together and massage it with your hands. Continue to work the cabbage until the liquid starts to release. You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until when you press on the cabbage, liquid rises to the top. [If you have a Harsch Kraut pickling crock pot with weighting stone, you just have to mix thoroughly, and the stone will do the rest.]

3. Place the kraut in a 1 gallon glass sauerkraut kimchi jar.

Press the cabbage down until the liquid rises above it about 1/8 inch. The juice may sink back down a little and that is okay.

4. Place a lid on the jar and let sit for 1-4 days, depending on desired sourness.

5. Once the sauerkraut is ready, place it in the refrigerator.

Sauerkraut will keep for up to 8 months in the refrigerator.

Enjoy your raw organic sauerkraut! For more recipes give me an email and I will share them with you.

Best Regards,
Mike Snyder
Owner, The Raw Foods Diet Health Evolution Newsletter