Homemade Raw Sauerkraut

I actually made something besides soap last night. I met a new friend this winter while selling soap at the Winter Farm Market. My friend Linda (who also makes soap) and I went over to John Ulness's (Benefit Options) house after the market last Saturday. He makes Kombachu Tea and showed us how he does it(more about that in another post). Anyway, he peaked my interest in raw fermented foods. I inherited a 10 gallon crock that came from my grandparents' dairy farm so I decided to try and make sauerkraut.

Fermented foods contain helpful probiotics that restore the body's natural enzyme balance. Some of the health benefits include:

• Protection from cancer, especially colon cancer
• Improved digestion
• Increased longevity - eliminates body toxins by helping to rejuvenate cells and strengthens immune systems
• Helps restore the body's natural enzyme balance
• Rich in friendly bacteria
• Cleansing!

What Are Probiotics?

Probiotics are basically live bacteria that are beneficial to your body. This type of bacteria helps inhibit the growth of harmful bacteria. They aid in the digestion process and in the absorption of nutrients. They also help support a strong immune system. The sour taste in sauerkraut is not vinegar but lactic acid. Lactic acid is formed when the bacteria ferment sugars in the cabbage. Sauerkraut as we know it comes from Eastern Europe. Sauerkraut originally came from China. Kimchi is another form of sauerkraut from Korea. It is generally very hot and spicy. If my sauerkraut turns out I will try Kimchi - I love it!

Here is the recipe I used:

Grated cabbage - 3 heads and

Grated carrots - about 10

- to make 7 lbs.

2 Chopped Jalepeños

2 Tablespoons minced garlic

2 Tablespoons shallots

1 Ginger Root chopped

4 1/2 Tablespoons Celtic Sea Salt

- I use Celtic Sea Salt because of the nutritional value

I mixed it all together and placed it in my crock. On top of the mixture I put a layer of Saran Wrap. On top of that I filled up 2 gallon size Ziploc bags with water and placed them on top of my vegetables. This acts as a weight to squeeze out the water from the cabbage mixture. The cabbage will start to ferment in about one day. You need to let the cabbage sit for maybe a month depending on your climate. I put my crock in the basement. I guess it should be rather cool because it is better if it ferments longer.

I will keep you updated!