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Adapted from the recipe Basic Sauerkraut Course: Fermented Fruits and Veg Main Ingredient: Vegetables Tags Blogged, Vegetarian, GAPS, Erin Source: Nourishing Traditions by Sally Fallon An essential GAPS recipe, sauerkraut will provide you with lots of probiotic juice for Stages 1 and 2. This is less of a formula and more of an art. Once you are comfortable with fermenting veggies, feel free to do some experimenting with adding different vegetables, fruits, herbs, and spices. Ingredients 1 medium cabbage cored and shredded 1 Tbs caraway seeds 1 Tbs sea salt 4 Tbs whey (or an additional 1 Tbs salt) Directions | Numbered... In a bowl, mix cabbage with caraway seeds, sea salt and whey (if using). Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age. |
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