Recipe: Simple Homemade Sauerkraut

[Guest guest]

I don't think anyone has shared this recipe for sauerkraut on here yet.

I just came across it today and will hopefully, be trying it next month.

Happy healthy eating! :-)

Debra NW

Simple Homemade Sauerkraut

Ann Louise Gittleman, Ph.D, CNS

If you've never tried to make your own sauerkraut, you are in for a

treat. Crisp and tangy, this sauerkraut boasts natural enzymes and

beneficial mircoflora in every bite.

1 cup filtered water

2 tablespoons lemon juice

1 clove garlic, minced

4 cups shredded cabbage (red and /or green)

1 teaspoon dry mustard

1 teaspoon caraway seeds

1 teaspoon salt

In a small bowl, combine water , lemon juice and garlic. In a 1 quart

glass container with a cover, combine shredded cabbage, dry mustard,

caraway seeds and salt. Pour lemon juice mixture over cabbage.

Cover cabbage mixture tightly. Do n ot refrigerate. Keep at room

temperature (no higher than 75 degrees F). for at least three day,

shaking occasionally. Fermentation usually begins in about a day.

Makes 1 quart or 4 one cup servings.

Note: I would use reverse osmosis water, fresh squeezed lemon juice and

celtic seasalt.