The glorious healing powers of fermented foods have been celebrated by every culture on Earth since the beginning of time. Fermented foods (also known as ‘kraut’, or by the fancy new name, ‘cultured vegetables’) are an important component of a balanced Raw Food Diet. The fermenting process makes them extremely rich in life-force enzymes, pre-digested proteins and lactobacillus. Cultured vegetables have the ability to make their own B Vitamins in their transformation process as well as creating friendly bacteria for healthy intestines.
Unfortunately, in the mad dash to extend shelf life, true fermented foods have been eliminated from the American diet. The labels on yogurt boast probiotics, but often there is no sign of live culture because most store bought yogurt is pasteurized.
The disappearance of fermented foods from the American diet has caused havoc on our digestive tracks, leaving us without protection against diseases that follow.
I was afraid to make sauerkraut when I first began my healing journey in the Raw Foods Lifestyle.
Most recipes address a Hungarian family of ten. A large crock, heads of cabbage and a clan of aunts to help prepare it and store it in the root cellar.
Soooo, I was beyond excited when I discovered from my son-in-law, who’s a chef into the handcrafted food movement in California, that I could make a simple batch in a small bowl and allow it to sit at the end of the countertop while it did its magic work. When creating your kraut, keep in mind that it is a bit of an art as well as a bit of a science, and that really not much can go wrong.
Diet For Living’s Life Force Kraut Recipe
- ½ head of green cabbage
- 1½ tablespoons sea salt
- 1 thai bird pepper chopped fine
- 1-2 squeezed garlic cloves
- ¼ white onion
- ½ cup pure spring water
Put the green cabbage, onion, and garlic through the Omega Juicer with the blank on. Collect it in a glass bowl (never, never metal!). Mix in the finely chopped Thai bird pepper. Sprinkle with your sea salt. Stir for one minute till everything feels really mixed. Leave it to rest on the counter. In about 15 minutes., come back and stir again. Repeat maybe three more times. This process will allow salt to extract the liquid out of the cabbage, beginning the magic process that will happen over the next several days.
The last step is to add the ½ cup water and mix again. Now smooth it out flat, place a plate over the whole affair and add on top of that a glass jar filled with water as a weight.
Many people tell you to store it in a dark room or closet, but that’s a sure way for me to forget I ever made it. I keep it where I can see it and taste it every day. We don’t like flavors too strong, so by the third day, we dig in. We like it best as a side dish to other foods. Sealed in a glass jar in the fridge your kraut will keep for several months. Let me know how it goes or any other short cuts you dream up.