Sauerkraut

Here is our popular sauerkraut recipe.  It’s very easy!

1 medium cabbage, shredded
1 tbl. seasalt

Mix in a big bowl and knead thoroughly until the juices appear.  Put in a glass jar with a few leaves of bayleaf and juniper berries (this is opitional)
Push the cabbage under the fluid.
Cover and leave the jar on the bench.
Push the cabbage down into the fluid for a few days.
It is ready after about 2 weeks.
Do not worry if the top is a bit mouldy or soft.
Underneath is a crispy cabbage.  Just discard the top.
Use as a condiment.



Here are the advantages of lacto fermented vegetables:
1.  Has natural preservatives that inhibit putrifying bacteria.
2.  Increases vitamin levels.
3.  Produces enzymes as well as antibiotic and anticarcinogenic             
     substances.
4.  Promotes the growth of healthy flora throughout the intestines.
5.  Full of vitamin C
A willing team of all ages works on sauerkraut in our church kitchen.
A willing team of all ages works on sauerkraut in our church kitchen.