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Raw Sauerkraut

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Raw Sauerkraut

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Raw Sauerkraut

	4.0 Stars based on 159 Reviews
Author : veilhaw...	Published On : Apr 9, 2008
Preparation Time: 7 min	Recipe Type : Dipping/Pickles
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Cabbage

Description : How to make a raw fermented sauerkraut or kimchi. The old style way, with lots of healthy bacteria, and medicinal benefits.

Recipe of Raw Sauerkraut
Ingredient Name	Unit	Quantity

1/2 lb ginger, 10-20 hot peppers, onion/leek/garlic (to taste - maybe try 4 garlic cloves total or the equivalent in flavor of that from the others)	0
2lbs burdock root, 4 bunches radishes w/ leaves	0
3-4parsley with stems and root if possible, 2-3 Dill as well if you like dilly things	0
green cabbage	lbs	5
salt	tbsp	3
Directions \| How to make Raw Sauerkraut

First off, you will need a crock for fermenting food at room temperature. It will stay preserved for a long time if done in the right crock. If you know how to make pottery I suggest you make one just like this one here because it's the kind I have and it's really nice, the only problem for most people is that it's expensive, but worth it's weight in gold for your health. I used to make it in gallon glass mason jars but it always messed up, and with this style crock I have, it turns out perfect every time: http://www.wisementrading.com/foodpreserving/harsch_crocks.htm And all you do is shred the cabbage (save a few leaves for covering the top), and the other ingredients if possible. And for those that can't be shredded - chop it all into little pieces or put it into a food processor, and dump it in the crock. Salt it all as you go with the 3 tbsp salt. Then put the leaves on top. Put the weights on, and put it in a warm place with the water seal full. Be sure to keep the water seal full because it will evaporate. And you can eat it after about 14 days, but I suggest at least a month. That way you won't fart, and it will be much better for your digestion. It's very medicinal. I have pureed everything before and fermented it, and it works fine - just don't push down the weights when you do that, otherwise the puree will squish up. Just wait, and the brine will come above the weights. And as for the garlic/onion/leek... I don't like that in my stuff. It tastes fine, it's just that I get those things in my diet other ways. And because of the huge amount of parsley and dill - it will keep your armpits smelling nice - so no need for deodorant. As long as you eat enough everyday. I eat about 1/2 a cup of it. It's a very nice broom for your intestines, among many other things. Many many benefits from eating this stuff. You can do any variety of vegetables too. I've had things like dandelion greens, arugula, zucchinni, and carrots with their tops in mine as well. It's pretty hard to screw up - because it always tastes sour and delicious. Just use at least 2 heads green cabbage with every batch and you'll be fine. But try this recipe first. And let it go. I eat it on some tacos I make, sometimes I just spoon it in my mouth, it goes good on wholegrain sourdough rye that I make, add mustard and some meat, and you're set: That's fast food man.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Raw Sauerkraut

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