Holistic Recipe of the Week - Red Cabbage Sauerkraut

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Holistic Recipe of the Week - Red Cabbage Sauerkraut

 

_http://blogs.lifestyle.aol.ca/2008/10/16/holistic-recipe-of-the-week-red-cabbag\

e-sauerkraut_

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e-sauerkraut)

Oct 16th 2008

by Doug DiPasquale

 

Here's a recipe for sauerkraut that trumps any store-bought variety you can

buy. This is for the simple reason that this sauerkraut is still *live* when

you eat it. Store-bought sauerkraut is pasteurized before being shipped to

the store meaning all the healthy lacto-bacteria and enzymes are destroyed, not

to mention most, if not all, of the vitamin C.

 

Traditional sauerkraut is made with just cabbage, but in this recipe I add

in carrots and green onion to jazz it up a bit. I also use Sally Fallon's (and

others) traditional method of using whey to introduce the lacto-bacteria

that will ferment the sauerkraut and insure a stable end product. Whey can be

taken from yogurt by straining it through a clean dishtowel over night. If not

using whey, add another tablespoon of salt to make sure none of the wrong

type of bacteria can take hold and spoil the sauerkraut instead of fermenting

it.

 

Recipe for Red Cabbage Sauerkraut after the jump.

 

Red Cabbage Sauerkraut

 

1 medium red cabbage, cored and shredded

2 medium carrots, grated

3-4 green onions, chopped

1T unrefined sea salt

4T whey

 

Mix all ingredients together in a bowl. Pound it with a pounder or a wooden

spoon for 10 minutes or so to release all the juices. Place into a

wide-mouthed mason jar. Press the mixture down until the juices covers it.

Leave at

least a 1 inch space between the top of the mixture and the top of the jar.

Cover tightly and leave at room temperature for 3 days before transferring to

the

fridge. Remember, the longer you store it, the better it gets.

 

 

The Healthy Foodie is Doug DiPasquale, Holistic Nutritionist and trained

chef, living in Toronto. You can email him with questions at

_dugdeep_

(dugdeep) .

 

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