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    • Recipe:

    Lactofermented Sauerkraut Recipe

    Recipe by on Dec 20th, 2011 in ,
    Learn more about this recipe on www.riddlelove.com.
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    • Lactofermented Sauerkraut
  • Prep Time:
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    • Recipe Description:

    Here is the way this extremely nourishing condiment was traditionally prepared, lacto-fermented style. This is a raw recipe that is chock full of enzymes that aid in digestion and the immune system. Cabbage is an amazing superfood that provides a lot of vitamin C, fiber, and is rich in cancer-inhibiting elements. Eating cabbage in the form of raw, lacto-fermented sauerkraut is probably the most nutrient dense way to prepare it, in my opinion.

    Recipe Ingredients:

  • 1 medium or 2 small cabbages, cored and shredded (I shredded mine in the ole' food processor)
  • 1 tablespoon caraway seeds (you might need to visit your local health food store to find these)
  • 1 tablespoon sea salt
  • 4 tablespoons whey or an additional tablespoon sea salt (you'll get a better result with whey)

    • Recipe Instructions:

    Toss your cabbage in a bowl and add the caraway seeds.

    Now add the sea salt and whey.

    Pound it all with a wooden pounder or a meat hammer for 10 minutes.

    Now stick it all in a quart-sized wide-mouthed jar and press it down really well until the juices cover the top. I found that a ladle did the trick for this part.

    There should be at least one inch above the cabbage and the top of the jar.

    Cover tightly and keep it at room temperature for about 3 days, then store it in the fridge. You'll notice the flavor improves the longer it's been stored. I wish more foods were like this...

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