We need healthy internal flora for our health. To have lasting energy, live in our true best physique, and draw the building nutrients from our food, we can look to sauerkraut.
Its cheap, its easy, its tasty and just the right amount of messy.
Kiki’s Sauerkraut – Use All Organic Produce
2 Heads of Heavy Cabbage – red and/or white – Sliced Thin and Broken
1 Tablespoon Sea Salt
1/2 Onion – sliced
2 Cloves Garlic – slivered
3 inches Peeled and Grated Ginger
Slice cabbage/Break all slices by hand while sprinkling salt/let sit 1 Hour
Add onion/ginger/garlic and mix
Reserve a small amount of grated cabbage and mix this with 3 Tablespoons of your previous batch of kraut or use same amount of store bought Naturally Fermented Kraut.
Chop and mix – ADD Starter to your recipe.
Now fill your jars to the top and cover with cooled boiled water.
Seal lid tight and then turn back a small amount to allow liquid to rise and release as it ferments.
Place jars in a bowl or dish in a dark warm cupboard for 24-36 hours.
When the bowl has liquid at the bottom – your Kraut is ready!
Refrigerate. Eat. Enjoy.
Everything you need to be a pickling super-star!
Wondrous Natural Salt from Banyan Botanicals!
And Watch the Video Here