FERMENTED CABBAGE KRAUT
1-2 heads cabbage
1 teaspoon to tablespoon sea salt, such as Celtic Sea Salt
DIRECTIONS: With a food processor or by hand, finely shred the vegetables. Massage the cabbage and salt until there is enough juice to rise above the contents. Add the shredded carrot. Pack into a jar or bowl or gallon-size pickling crock. Ferment for a few days to a few weeks and out of direct sunlight. Lid and store in the refrigerator. It will last quite a while
TIPS: Fermented foods on the shelf have been, at least, slightly pasteurized so it's best to make them at home. Fermented foods tend to be on the salty side, but you can control the amount when made at home. To learn more about the importance of probiotics and gut health I recommend Detox Delish: Your Guide to Clean Eating and The Art of Fermentation.
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RECIPES BY JENNIFER MAC