Ingredients:
Equipment – 1-2 quart size mason jars; large mixing bowl
4 cups of shredded cabbage – cut into thin slices; save some whole, large leaves
2 tablespoons sea salt
(the following ingredients are optional; cut all veggies into thin slices):
2 carrots
1 daikon radish
1 turnip
1 bunch scallions
2 tablespoons fresh grated, peeled ginger
2 cloves garlic - slices
Dried red chili (this will make it a little spicy)
Spices: Cumin, coriander, fennel, dill, caraway, mustard seeds Instructions:
Simply mix all veggies and/or spices together in a large bowl and sprinkle with salt. Massage mixture with your hands for 5-10 minutes until lots of juices are released. Then place veggie mixture into jars and press down so veggies are tightly packed. You want the juice to cover the veggies while leaving 1 inch of space from the top of the jar. If you do not have enough liquid to cover your kraut, add some brine which you can make by dissolving 1 teaspoon of salt in 1/3 cup of water. Fold the large cabbage leaves and press them down over your massaged vegetable mixture. Make sure the liquid is also covering the large cabbage leaves. If any of the veggies are exposed to air, they will rot and may turn brown. If this happens, simply remove this part and press your veggies down again under the brine. The ideal fermenting temperature is 60-65 degrees. When fermented in a jar, this process can take from 3 days up to 1 week. Cover with a tight fitting lid. You can check on your kraut every few days or so, but make sure not to contaminate it with your hands or a fork you have used. You know your kraut is fermenting when you see little bubbles and when you hear a fiz or slight pop when you open the jar. You can stop the process anytime by placing your fermented veggies in the fridge. They will continue to ferment, but much more slowly. Enjoy this ancient method of preserving vegetables and enhancing your health! Blends to use for cultured vegetables (1) Cabbage green and red, cucumber, collards, kale, parsley, carrot, celery, dill, onion, garlic.
(2) Cabbage green and red, carrot, golden beets, sweet potato, yellow pepper, celery, green apple, ginger, cilantro.
(3) Cabbage green and red, kale, daikon, wakame, carrot, celery, parsley, apple.
(4) Greens, radish, asparagus, beets, green beans, cauliflower, broccoli rabi, carrots, celery, turnip, kohlrabi, scallions, dried red chili. You can use any combination of veggies you like.
Spices: cumin, coriander, fennel, dill, caraway, mustard seeds
Cultured vegetables have been effective in the treatment of a number of diseases. Peptic ulcers, ulcerative colitis, colic, food allergies, cystitis, vaginal infections, constipation, stomach aches, and digestion disorders. Spices: cumin, coriander, fennel, dill, caraway, mustard seeds
Cultured vegetables have been effective in the treatment of a number of diseases. Peptic ulcers, ulcerative colitis, colic, food allergies, cystitis, vaginal infections, constipation, stomach aches, and digestion disorders.
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