Thursday, November 14, 2013


Lately I have been having super huge cravings for sour / bitter foods. Sauerkraut and olives in particular. It's funny how our taste buds seem to change over time because a few years back you would have had to force me to eat these foods and now I am all over them. It's a good thing too as sauerkraut is one of the most healthful foods and it is so easy to make. Store bought sauerkraut can be a bit pricey...especially if you get the good stuff. Some of the cheaper varieties actually contain vinegars. Sauerkraut is traditionally made sour by a fermentation process and NOT vinegar. I have mentioned the book below before and I highly highly recommend it for anyone interested in Nutrition or TCM. Read this blurb about the healing powers of sauerkraut.  

Excerpt from "Healing with Whole Foods" by Paul Pitchford:
"Raw sauerkraut is an excellent food for regenerating the intestines. It harmonizes the digestion by balancing the secretions of the stomach, helps in the formation of enzymes and vitamins, strengthens the function of the pancreas, and improves the digestion of also helps maintain the acid-alkaline balance of the body, strengthens the nerves and the immune system, and stimulates blood formation."

Homemade Sauerkraut
✿ 1/2 large red cabbage
✿ 1 tbsp sea salt

✿ 1 carrot - grated
✿ 1 tsp fennel seeds
✿ 1 tsp caraway seeds
✿ 1 large jar

1) Take the outer leaves off of the cabbage - put them aside for later use. 
2) Chop half the cabbage finely with a knife or in your food processor (with the correct attachment!)
3) Place the chopped cabbage in a large bowl and add the salt. Massage with your hands for 10-15 minutes until the cabbage begins to release plenty of juice. 
4) Add the carrot, fennel and caraway seeds and mix well.
5) Pack the mixture into a jar, using a tamper to press it down every few scoops. Leave an inch or two at the top of the jar for air to circulate. You want to make sure at this point that all of the cabbage is covered by the juice.  
6) Take one of the outer leaves of cabbage and press it into the top of the jar to seal off the edges.
7) Seal the jar tightly with a lid and leave at room temperature for 3-5 days to ferment.
8) Place in the refrigerator for storage.  
9) Enjoy!



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