One of my favorite things to make is a good sauerkraut. This recipe from Lisa's new book Easy, Affordable Raw really is easy and affordable. And if you're interested in getting into the raw diet, this book and this recipe are both amazing starting points.
Excerpted from Easy, Affordable Raw by Lisa Viger
Cabbage has naturally occurring Lactobacillus acidophilus, which is a bacteria that is excellent for gut health and will help the sauerkraut ferment. You can use additional probiotic powder, but it’s optional.
5 pounds (2.3 kg) shredded cabbage, red or green or a mix of both
2 tablespoons (36 g) salt
1 cup (100 g) chopped scallions (optional)
1 tablespoon (7 g) crushed caraway (optional)
1 tablespoon (10 g) minced garlic (optional)
1 cup (150 g) finely chopped green bell pepper (optional)
1 teaspoon probiotic powder (optional)
Peel several full leaves from the outside of the cabbage and wash them and set them aside.
Cut the cabbage into wedges. Grate the cabbage using a box grater or the grater plate on your food processor. Place the grated cabbage in a large bowl and sprinkle the salt over it. Using your hands, massage the salt into the cabbage until the cabbage is softened, has reduced in size, and the juices are coming out nicely. Sauerkraut is delicious on its own, or additions can be made. If desired, mix in your choice of optional additions. Place the cabbage in a very large glass container or a few smaller ones. Press the grated cabbage down and pack it in tightly. This has the added benefit of creating more juicy brine. Pour the juices, known as brine, over the cabbage until it covers the cabbage. It’s essential that the cabbage be completely covered with the brine; otherwise it will mold. The cabbage cannot come into contact with the air because it will spoil.
Place a few cabbage leaves over the top of the cabbage in the jar, and then weigh it down to push the cabbage leaf fully under the brine. Place the jar in a cool, dark room, and allow it to set for about 10 days. Then do a taste test and see if you like the flavor. Use it at 10 days, or allow it to ferment longer. Once
it’s reached the perfect flavor, scoop it out into smaller canning jars and place in the refrigerator. Sauerkraut will last for several months when refrigerated.
YIELD: 5 POUNDS (2.3 KG)
Easy, Affordable Raw kickstarts your raw food lifestyle with everything that you need to know. How do I organize my kitchen? What kind of ingredients should I buy? Pie for breakfast? Lisa Viger, author and raw food expert, easily breaks down the raw food lifestyle including health and environmental benefits of a raw food diet. She also answers common questions about nutrition, protein, and energy. With more than 100 recipes that are affordable, simple, and quick to prepare, you'll be enjoying a better-feeling, cleaner body in no time. Inside you'll find fantastic salads, entrees, desserts, condiments, cheeses, and more! Make amazing recipes like: Grapefruit Pear and Candied Nut Salad with Blood Orange Dressing, Almond Pumpkin Seed Vanilla Dried Cherry Cereal, Avocado and Arugula Pizza, and Chocolate and Salted Caramel Pie! Easy, Affordable Raw is a practical handbook and recipe book that makes the raw food lifestyle totally accessible for anyone, anywhere, even on a smaller budget.