- mason jars
- extra large mixing bowl
- 8 river rocks or other weights such as ramekins
|In an extra large bowl, put in cabbage and sprinkle with salt. Massage cabbage firmly, squeezing and rubbing with hands for approximately 5 minutes. Let cabbage sit for 30 min to allow rest of water to release.|
|Add cauliflower, turmeric, caraway and fennel seeds to cabbage and mix thoroughly.|
|Place mixture into pint size mason jars pressing down firmly with fist or spoon to pack the mixture in very tightly. Liquid will begin to rise up to cover the cabbage. Leave about 1 inch between the top of the jar and the packed cabbage mixture. (Liquid should cover the cabbage by 1 inch.) Place a river rock or other weight such as a small ramekin on top of cabbage to keep it held below the liquid.|
|Screw on mason jar lid and then reverse lid a quarter turn so it stays on loosely. Leave sauerkraut in a spot away from the sunlight in an area between 70-75F. Sauerkraut should be fermented within 7-10 days. If cooler temperatures, ferment longer. Taste cabbage and when you enjoy the taste, screw lid on tight and place in refrigerator. Serve and enjoy!|
source: Rose Cioppa, Natural Chef Student at Bauman College, inspired by Chef Karla of Bauman College
Serve sauerkraut as a condiment or small side. The serving size is 1/4 c in this recipe. For people new to fermented foods, start with a smaller serving, about a tablespoon.
This condiment is cleansing because most of the calories come from carbohydrates instead of proteins and fats.
no common allergens