|NO SALT SAUERKRAUT
||A: A ||AB: OK ||B: OK ||O: A
- 3 lb cabbage (one very large head)
|A: A||AB: N||B: HB||O: A||
- 2-3 cloves garlic
|A: HB||AB: HB||B: N||O: HB||
- 1 Tbsp. kelp
|A: N||AB: N||B: N||O: HB||
- coarsely ground caraway
|A:N||AB: N||B: N||O: N||
- (or coarsely ground dill seed)
|A: N||AB: N||B: N||O: N||
Core and cut the cabbage to fit your juicer. Reserve 3-4 outer
leaves. Juice the cabbage with the garlic. Catch and save the pulp
in a glass bowl. Add kelp and caraway or dill seed to the juice...
mix well and stir into pulp. Smooth the top. Cover with the outer
leaves and tuck leaves around outer edge. Top with a clean plate and
something (also clean) on top as a weight. All pulp should be
submerged. Cover with a towel, secure with a large rubber band.
Let in ferment in 68-80*, in a well ventilated area for 4-6 days.
Check on fourth day...without too much disturbance. It's ready when
there is a scum-like covering and it smells and tastes like
sauerkraut. Scrape off scum. Strain off the liquid. Return half back
to the sauerkraut and use the other half to drink, marinate veggies
or mushrooms. Refrigerate in covered glass container. Lasts several
It is different than the sauerkraut we're used to... kinda like
prepared horseradish...but yummy and according to Elena, guaranteed
to keep ya healthy. You will need a juicer.
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