A lot of us may think of sauerkraut as a German cooked cabbage dish, but history suggests that fermented foods have been around since the 9th century and eaten by many cultures all over the world.
This recipe doesn’t require any heat. We are using the salt to “cook” the cabbage and allow it to ferment.
Forks Up!
Ingredients
½ (5 cups) head cabbage
½ teaspoon sea salt
½ red pepper, julienne
¼ cup shredded carrots
1 teaspoon caraway seeds
Directions
- Remove outer leaves from the cabbage.
- Cut cabbage into julienne strips and place cabbage into a stainless steel bowl.
- Add salt to the cabbage and using your hands, massage the salt into the cabbage for five minutes.
- Add the red peppers, carrots and the caraway seeds. Mix together with you hand for another minute or two.
- Place a cover over the kraut and let sit for a couple of hours.
- Place in a plastic container with a lid and place in the refrigerator.
*Serves 4
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