Easy Raw Sauerkraut

Raw Sauerkraut is so delicious and healthy. It's packed with vitamins, minerals and phytochemicals, it builds your immune system, fights cancer, and balances intestinal flora. You can read about the benefits in detail here.

It's quite versatile. It is delicious on salads, grain bowls, veggie dogs, sandwiches, etc.

1. Here are the main elements needed. (plus sea salt, optional)

* cabbage

* a jar to ferment the cabbage

* knife to shred or cut core

* mandoline or knife to shred (or food processor if you have a large batch)

2. Peel off and save one of the outer cabbage leaves. We will use this at the end to create a seal while fermenting.

3. Cut into manageable pieces, like quarters and remove the core with a knife.

4. Slice into shreds. I'm using my handy Kyocera mandoline with the safety guard. (always use a safety guard or a cut resistant glove when using a mandoline) You may also slice thinly with a chef's knife, or use the shredding blade in your food processor.

5. You will now have a bowl of beautiful shredded cabbage, ready to be broken down into softer cabbage and water. You can do this by simply squeezing and massaging, but we can assist the process by adding some sea salt (I'm using Himalayan pink), which allows it to start releasing it's water. I'm using 1/2 t. because I have a small cabbage, if you had a large cabbage you could use a full teaspoon.

*sprinkle and let set for a minute or two to start water release, or skip the salt and juice some cabbage, then pour it in with the shreds...

6. Massage with your hands for several minutes.

7. Keep massaging until you have a decent amount of water released in the bottom of the bowl. You will need enough water to cover the top of your cabbage when it is in the jar.

8. Transfer to your jar and press down firmly so that the water covers the cabbage.

9. Take the cabbage leaf you had set aside and place in the jar, pressing down to form a seal.

10. Here is a top view. The cabbage leaf seal with water over the top allows the cabbage to ferment without allowing air to molding the cabbage underneath.

11. Next we will weight it down. I'm using a kombucha bottle filled with water. If you're using a wider vessel, you might use a water filled mason jar.

12. Press down firmly, ensuring all of the shredded cabbage is covered.

13. Cover with a kitchen towel, and store in a cool dark place for 3 to 14 days, depending on how soft and sour you like it. The warmer the weather, the faster it will ferment. Just taste it along the way and stop when it is to your liking :)

Here is the finished product, the purple cabbage makes an especially beautiful color, green cabbage would be more traditional.

Variations: before fermenting, you can throw in other cruciferous veggies, or seasonings and herbs to flavor.

Yummy, easy, inexpensive and crazy nutritious, enjoy!