Cabbage

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Healing with Food, Kitchen Remedies

Ruby Sauerkraut with Caraway — by Wood

Accompanying article:Fermented Foods Strengthen Immune System

Makes approximately 3 ½ cups

Raw sauerkraut is a living cultured food that is high in lactic acid. Tangy and delicious, it strengthens your immune system and has other remarkable healing properties (see accompanying article).

I vary the seasonings in this easy kraut recipe from batch to batch. My favorite seasonings include cumin, dill, seaweed, garlic, ginger, juniper and chili. This recipe takes it color from the beet, but purple cabbage will yield a similar ruby color. For pale-colored sauerkraut, omit the beet and use green cabbage. Note the salt prevents spoilage and the acidity is created by the lactic acid fermentation and by maintaining an anaerobic environment as the vegetables remain submerged under the brine.

1 large head organic cabbage1 medium beet2 minced garlic cloves1 tablespoon caraway seeds1 tablespoon sea salt

Remove any coarse or dry outer cabbage leaves. Cut the cabbage lengthwise into quarters. Grate the cabbage, core and all, and beet on ¼-inch holes of a hand grater or in a food processor using the fine grater. Mix the vegetables with the garlic, caraway seeds and salt. Firmly pack into a wide-mouth quart jar, filling it almost to the brim. Set the jar on a plate to collect any potential overflow.

To apply pressure to the vegetable shreds, use a glass bottle or jar (or a rock) small enough to nest inside the wide-mouth jar. Fill the bottle with water and cover tightly. Rest the weight atop the grated cabbage. Brine will form and rise to the surface within 24 hours. The weight will keep the cabbage submerged.

The kraut will be ready in 3 to 5 days, or when it has a pleasant and tangy fermented flavor and each cabbage shred is translucent rather than opaque. Remove the weight. Remove and discard any bubbly foam or discolored kraut from the top of the jar. Wash and tightly cover the jar. The kraut will keep refrigerated for 8 weeks. Serve as a condiment, allowing several tablespoons per person. You can also add it to salads, sandwiches or use it as a flavoring agent.

May you be well nourished.