Homemade Raw Sauerkraut

Remember how I told you in a previous post, Best Natural Lip Balm, that I had both of Kimberly Snyder's Beauty Detox books? One of the things she stresses in her books is the importance of probiotics and how good they are for you. She also has a recipe called, "Ginger-Caraway Probiotic & Enzyme Salad". Today I decided to try my hand at making this salad.

The salad is really homemade raw sauerkraut which provides the probiotics and enzymes needed for healthy digestion. It takes five days to ferment.

The recipe uses only four ingredients:
1. 4 c. shredded cabbage (I used a red cabbage)
2. 1" of ginger root, cut into strips (I sliced and then diced mine)
3. 1 t. caraway seeds
4. Filtered water (I used our well water, boiling it for five minutes first)

You'll also need clean jars with lids.

First I removed the outer leaves of the cabbage and threw them away. Then I tore a few more leaves off for using in the top of the jars.

Next I tried shredding the cabbage with my Pampered Chef kitchen tool but didn't have much luck that way. So I once again pulled out my trusty little Ninja food chopper and pulsed the leaves until they were the right size. (How did I ever survive before the purchase of my trusty Ninja?) I ended up with about 4-1/2 cups of cabbage that I put into a large bowl.

I read on Simply Recipes, that all you need to peel ginger root is a spoon. Wow! Worked perfect! Thank you, Elise! After I peeled the skin off, I sliced and diced the ginger and added it to the bowl of cabbage.

I measured out one teaspoon of caraway seeds and sprinkled on top of the ginger and cabbage. Doesn't it look pretty?

Mix it thoroughly and place in jars, leaving two inches from the top. Pack the cabbage mixture down with a spoon. Fill the jar with water, just enough to cover the cabbage mixture.

Roll up the cabbage leaves and place on top of the cabbage mixture.

Place the lids on the jars and put them in the cupboard for five days to ferment. After the five days are up, the leaves are to be removed and tossed. And the cabbage turned sauerkraut should be ready for consuming.

I'm not sure if I'm going to like the taste of this or not. I am hopeful that I will since I've never been a fan of pumpkin, squash or sweet potato until recently. Now I have them regularly in my soups, Pumpkin Soup Puree, Butternut Squash Soup Puree, and Vegetable Soup Puree.

Guess we'll see in five days ...

For more on Kraut making, see Cabbage into Kraut.


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