Raw Sauerkraut Recipe

 

Traditionally lacto-fermented foods have amazing health benefits and they can help you lose weight and have more energy.

The sad state of our American Diet means that all sauerkraut found in stores is not truly fermented and is useless. The sauerkraut found in stores is pasteurized and devoid of the enzymes which make it so healthy, hence why this is a “Raw” Sauerkraut Recipe. We must make it ourselves to enjoy the immense health benefits sauerkraut has.

• Scientists at Seoul National University in South Korea fed an extract of kimchi, a spicy Korean variant of sauerkraut, to 13 chickens infected with avian flu, and a week later, 11 of the birds started to recover
• Another recently released study at the University of New Mexico indicates that sauerkraut may reduce the risk of breast cancer by up to 74 percent
• Of the hundreds of Polish women and Polish-born U.S. immigrants observed in the study, those who ate four or more servings of sauerkraut and cabbage per week during adolescence were 74 percent less likely to develop breast cancer than those who ate 1.5 or fewer servings per week.

Raw Sauerkraut Recipe

• 1 Cabbage – Red or green doesn’t matter, you can even combine them to get pink Sauerkraut
• 1 Onion – optional
• 1 Cucumber – optional
• 3 cloves garlic – optional
• 4 tablespoons of Sea Salt – The only requirement next to the actual cabbage
• 1 Big Glass Jar – Always use glass, never plastic

Directions

1. Cut the Cabbage in half
2. Cut out the hard base steam in a v shape, do this for both sides. You can throw it away
3. Cut the cabbage up into slices small enough to fit into your food processor
4. Put the cabbage into the food processor such that it dices it into long but thin slivers
5. Do the same for the onions cucumbers and garlic if you choose to use them
6. If you don’t have a food processor then you will have to cut it up yourself with a knife
7. Stuff the slices cabbage into a jar an inch high at a time and then add a table spoon of Sea Salt.
8. Repeat until you put all the cabbage in and use up all the salt. The salt will make the water rise up out of the cabbage, this is good and the jar should be very moist now.
9. Your jar should be full now and the water should, put a napkin on the top then put the jar lightly on top such that air can get in and out
10. Put the jar in a cool dry place away from sunlight and at room temperature for at least 5 days.
11. After five days your sauerkraut should be ready. Eat and enjoy it and let it stay in the fridge to last longer.