Raw Sauerkraut

It's time for a new recipe! It's been awhile....

Today we talk Raw Foods. They are important in so many ways for your body. One being they have enzymes that help you digest your food properly and you should include them in every meal you cook. So, that said, I have been told that Raw Sauerkraut is the ultimate in raw foods. Its very different from the pasteurized kind and is full of vitamins, beneficial bacteria and live enzymes. It good for your waist line and supposedly your sex life.... who knew. But true Raw Sauerkraut can be very expensive in the health food market and that has stopped me from stocking it in my fridge regularly.

Low and behold this recipe landed in my lap a little while ago. It's from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN. Worth picking up and reading. There is nothing I don't like about this book. This recipe sounds more complicated then it is. Once you make it once you'll see how truly easy ad delicious it is.

Raw Sauerkraut
Makes about 1 Quart

1 Large Head or Red or Green Cabbage
1 Tablespoon Sea Salt

Remove the outer layers and reserve from cabbage. Slice cabbage after removing the hard inter core. A food processor can make this job easier.

Place the cabbage in a bowl and top with salt. Use a blunt object to pound the cabbage until the natural juices release and the volume has reduced.

Place cabbage and juice into a wide mouth quart jar. Place the reserved cabbage leaves on top and press down so juices rise above cabbage. Cover jar.

Place jar in a cool spot away from heat and light. Let jar sit for 3-5 days tasting occasionally. Once it has fermented and become tangy and it becomes translucent the sauerkraut is done. Remove the leaves from top, cover and place in fridge. Use as desired.

Enjoy. To you health!