Sauerkraut craving!

I rarely crave fermented foods – a bit of miso here, some tempeh there, but I read this beautiful post ‘Healing Wise – Herbal Vinegars’ on Weed Wanderings (linked from Wise Woman Tradition) and worked up a sauerkraut craving. I have only really ever eaten sauerkraut in its cooked form, and have always loved it. But it is too hot here to cook, so after trawling the net for recipes, I experimented with this raw version – an adaptation of a recipe on Superfoods for Superhealth that you can find here. Essentially I wanted to make something similar to my raw slaw, but a little more savoury in taste. I also wanted to be able to store it in the fridge for at least a week.

This one will survive a few weeks in the fridge after the fermentation process. It is recommended that you allow your sauerkraut to ferment for 3-7 days, and to remove the top layer once the insides have broken down. I am still a bit freaked out by fermentation, and the temperatures here are soaring, so I allowed mine 2 days to ferment a bit before refrigerating.

Healing Properties: 

Apple Cider Vinegar: It is said that Hippocrates used only two remedies: honey and apple cider vinegar – how lovely! Some of the many benefits of apple cider vinegar include: better digestion, reduction of cholesterol, improvements in blood pressure, prevention/care of osteoporosis and normalization of thyroid/metabolic functioning.

Ingredients:

1/4 red cabbage, chopped.

1 large carrot, chopped.

1 tsp chopped ginger.

2 tbsp chopped dill.

Juice of 1/2 lemon.

Dash of apple cider vinegar.

Himalayan salt.

Water.

Method:

Place chopped cabbage into a food processor. Blitz until fine.

Place in large bowl.

Next add carrots to processor. Repeat the process and add to bowl.

Take 1/2 Cup of your veggies and blend them with apple cider vinegar, water, ginger, salt and lemon.

Add the brine to your bowl.

Mix in your dill by hand.

Press into a wide-mouth jar, leaving a few inches at the top.

Place a cloth or sprout lid on top.

Allow to sit in a cool, dry place for 3-7 days to ferment.

Enjoy your kraut! J x