Herb Of The Week - Cumin - Recipe: Mixed Veggie Kraut Salad

[Guest guest]

Now I have something to do with my whey and extra cabbage

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

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Mixed Veggie Kraut Salad

 

Adapted from " Nourishing Traditions " by Sally Fallon

 

This recipe makes 1 liter, a convenient amount if you do not have a lot

of storage space or if you just want to experiment. You can always make

larger quantities if you like.

 

 

 

4 cups of organic green/red shredded cabbage

1 peeled and grated organic beetroot

2 tsp. unrefined sea salt (loaded with minerals)

2 Tbsp. whey (if not available, add an additional 1 tsp. salt)

1 cup filtered water (Don't use chlorinated tap water. The chlorine can

destroy the lactic microbial organisms and prevent fermentation.)

1/2 tsp. cumin seeds (optional)

1/2 tsp. mustard seeds (optional)

 

 

In a bowl, mix cabbage and grated beetroot with the seeds. Mash or pound

the mixture with a wooden spoon for several minutes to release juices.

Place in a liter-sized wide-mouthed jar and pack down with the wooden

spoon. Mix water with salt and whey and pour into jar. Add more water if

needed to bring liquid to top of cabbage. There should be about one inch

of space between the top of the cabbage and the top of the jar. Place a

lid on the jar and close very tightly. Lacto-fermentation is an

anaerobic process and the presence of oxygen, once fermentation has

begun, will ruin the final product. Keep at room temperature for about

three days. Transfer to a cool place or the top shelf of your

refrigerator. The sauerkraut can be eaten immediately but it improves

with age.