GAPS Cabbage and Beet Sauerkraut

(from greenfood’s recipe box)

Source: The Complete Cooking Techniqure for GAPS

Serves 2 people

Categories: ferments

Ingredients

  • 1/2 cabbage, cut in bite-size pieces
  • 1 medium beet
  • 1/2 teaspoon dill seeds or 1 Tablespoon fresh dill chopped
  • 4-5 garlic cloves, peeled and chopped
  • 1 tablespoon salt
  • 1/2 cup kefir whey
  • NOTE: IF NOT ADDING WHEY, ADD MORE SALT TO MAKE UP FOR THE WHEY. START WITH 1/2 T.

Directions

  1. Fill a wide-mouth 2-qrt or 2 1-qrt jar halfway with veggies. Add salt and kefir whey. aDD PURE SPRING OR FILTERED WATER TO THE SHOULDER, LEAVING ABOUT 2 INCHES OF SPACE BETWEEN THE TOP OF THE LIQUID AND THE LID. COVER THE VEGGIES WITH CABBAGE LEAF OR USE WEIGHTS TO TO MAKE SURE VEGGIES ARE SUBMERGED.

  2. LEAVE ON COUNTER AND FERMENT AT ROOM TEMP FOR 1-2 WEEKS OR UNTIL THE LID BECOMES TAUT UNDER THE PRESSURE OF YOUR FINGER. MOVE TO FRIDGE AND ENJOY.

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