Live Enzyme Raw Sauerkraut

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Here's an easy super healthy raw recipe that'll cost you next to nothing

to prepare.

 

Raw kraut will colonize your colon with friendly flora who’ll produce

Vitamin B12 to meet all your body’s needs. If you suffer from any

digestive problem – cramps, diarrhea, constipation, Crohn’s – eat fresh

home-made raw sauerkraut daily, and juice greens a few days a week

 

Sauerkraut at supermarkets is pasteurized. Avoid it. It’s so quick to

make your own.

 

Raw sauerkraut “is wonderful and strengthening for the digestion, full

of lactic acid (which regenerates the bowel flora), all kinds of

enzymes, live lacto-bacillus bacteria, choline, acetylcholine, Vitamin C

[wow, those last three build strong brains and memory], B-complex

vitamins (including B12) and other good things.” Rhio.

 

Here's the easiest way to make live sauerkraut. I use my champion

juicer. You can use a regular centrifugal juicer that will separate the

pulp and juice, just stir them back together, or use a food processor

with the S blade. The important thing is to mash it finely for this

technique. With the champion juicer replace the screen with the blank so

that everything comes out the end without separating the juice from the

pulp.

 

I run the cabbage, including the core, through and fill jars about 3/4

full, being careful not to let some stick to the sides of the jar above

the level of the mashed cabbage because that part will really spoil. Do

not add any water. The finely mashed cabbage will have just enough

liquid to submerse itself. I push it all down so that it is flat on top

with no air spaces.

 

Place a lid on top of the jar loosely and put that into an open larger

plastic container to catch any juice that might accidentally expand up

and out the top. (no need to use plates and weights with this technique)

Keep at room temp.

 

After 24 hours I give each jar a stir to redistribute the top layer

which will rot otherwise. If it does discolor just remove that part

before enjoying the rest, but that shouldn't be a problem if you stir it

after 24 hours. Place back on the shelf for one to two more days. I

taste it after two days and if it is strong enough I refrigerate it

then, but if it is too mild I stir it again the second day and let go

one more day.

 

The longer you let it go, say 3 days as opposed to 2, the quicker it

will rot in your fridge and not taste good, so let's say you make a

bunch of jars, more than you can eat in a few days, I put some of the

batch in the fridge a day before the whole batch would be ready the way

I like it. This part will slowly finish fermenting in the fridge and

last a lot longer before rotting where you would not enjoy eating it.

Also you do not need any salt! I love to eat it with chopped dulse,

mixed with fresh seed yogurt, or avocado, or just plain as a fast food.

My favorite way to tell when it is done is when it tingles your tongue

otherwise before this amount of fermenting it will taste rather sweet,

still edible but I don't think it's as active with the live friendly

bacterias. 1/2 red cabbage and 1/2 green cabbage make a beautiful

lavender kraut.

 

Enjoy!

Elizabeth- who just ate raw sauerkraut for lunch and thought of you...