Sauerkraut....The Superior Salad

Sauerkraut is something you've probably seen a few times in your life, maybe on a Bratwurst or on a Reuben sandwich, but did you know about its many benefits? Sauerkraut is fermented cabbage and is loaded with probiotics, Vitamin K2, and increases Vitamin C amounts by 20x. It can help strengthen and balance your digestive and immune system, making it a great addition to your diet.

Ingredients: makes 1 quart

• 1 medium green or red cabbage (Save one large leaf of the cabbage)

• 2 shredded carrots (optional)

• 1-2 tablespoons - Celtic sea salt

• If more water is needed, use purified non-chlorinated water

Directions:

1. Thinly slice cabbage with a knife, mandolin, or the slicing blade of a food processor.

2. Put the shredded cabbage in a large bowl with the salt and massage until the juices are released (about 7-10 min)

3. Add the carrots and mix until well combined, then stuff everything in a wide-mouth mason jar. The top of the cabbage should be at least 1 inch below the top of the jar.

4. Make sure all the vegetables are covered completely with liquid. Add water to cover as needed and place the extra cabbage leaf on top as a weight to keep all the vegetables submerged under the liquid.

5. Cover tightly, and keep at room temperature for 7-10 days. You can check and taste the sauerkraut around day 5, and it tastes best around day 7 to day 10.

6. Place in the fridge. (Can last you months!)

Sauerkraut Recipe