Raw Sauerkraut-Phase 1.5

Raw fermented cabbage is an excellent way to take in the healing power of cabbage, and an option for getting these useful brassicas into the system. In its fermented form, there is better nutrient assimilation of cabbage. Although no fermented foods are used in the Phase I Rainbow Green Live-Food Cuisine, sauerkraut is one of the few that we allow in Phase 1.5.

The fermented cabbage has high amounts of lactobacillus, which have predigested the cabbage for us. These microorganisms aid in the general digestive process and strengthen colon function. The lactobacilli create an intestinal environment that is unfriendly to candida. Raw cultured vegetables have been found to be effective in the treatment of a number of disease processes including candida, peptic ulcers, ulcerative colitis, colic, food allergies, cystitis, and constipation. Cultured vegetables also seem to have an anti-radiation effect. At the Tree of Life Café, we serve cultured vegetables on a regular basis, because of their important healing benefits.
For more information on How to Create the Best Diet for Yourself, see Rainbow Green Live-Food Cuisine, by Dr. Gabriel Cousens

Raw Sauerkraut Recipe (Phase 1.5)

  • 3 – 4 green or red cabbage
  • 1.2 oz. of salt for every 5 pounds of cabbage
  • 1/4  C. juniper berries (or cumin, caraway, coriander, curry powder) every 5 pounds of cabbage
  • 1/2 tsp. probiotic powder (will ferment without this ingredient)

Use organic cabbage for making sauerkraut. Pre-wash cabbage and let air dry. Remove the large outer leaves and set them aside. You will use them later. Slice cabbage thin by hand or with the slicing blade of your food processor. You can also use the shredding blade if you prefer a finer texture. Place shredded cabbage in a mixing bowl, and, using your hand massage untill water comes out of it. This will take about 10-minutes. Place the cabbage in a jar, food-grade bucket or ceramic crock. Pound and pack the cabbage into the container using your fist or a hand tool. Potato mashers work well.

Pack the cabbage until the juice rises above the level of the cabbage and all the air is pressed out. Place the outer leaves on top as a barrier. You do not want any of the shredded cabbage exposed to the air. It needs to be submerged and covered by the full leaves. After fermentation those leaves will be discarded. Place a sterilized rock or weight in the opening of the jar or crock to maintain pressure and the liquid level. Be creative and just make sure the liquid level above the shredded cabbage. Cover the top with a secured towel or cloth to prevent bugs from getting into it during the fermentation. Store in a cool dark place. Ideal temperature is around 77 degrees F, the warmer the temperature, the faster the fermentation. It should take about 10 days to 2 weeks if in a relatively warm room. Taste after 7 to 10 days. If the taste is to your liking transfer sauerkraut from the jar/crock into clean sealable containers. Store in the refrigerator. It should keep for months as long as there is enough liquid in the jar to cover the top of the finished sauerkraut. Use leftover sauerkraut juice as a tonic or vinegar substitute.

Learn more recipes in our Conscious Eating I & II Courses at the Tree of Life in Patagonia, Arizona

Other Raw Food Recipes

Raw Food Collection

Tree of Life Center US 100% Organic Cafe

The Tree of Life Café serves inspirational and transformational buffet style meals of gourmet, 100% organic, vegan-vegetarian, kosher, raw-food, seasonal cuisine, inspired by all the flavors of the globe. The food the cafe is separated into phases of glycemic-index. See the Phase Chart for a breakdown of the different foods in each phase.

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