Sauerkraut-Phase 1

Have you wanted to make your own sauerkraut but felt unsure and maybe a little nervous that it wouldn’t turn out the way you wanted? Our raw, vegan sauerkraut is the simple answer to your sauerkraut questions. Wonderfully easy to make, you will always have some when you need it or just when you want it. 

4 C. green cabbage, shredded
2 C Napa cabbage, shredded
2 Tbsp. ginger, grated
1 Tbsp. raw white miso
2 tsp. whole caraway seeds

Spoon mixture into crock or gallon
glass container. Pound mixture to
release juices and remove all air.
Top off (to cover cabbage) with a
little water if mixture is dry. Cover
with outer cabbage leaves to create a
tight seal with edge of container.
Set a plate on top of cabbage leaves
and weigh down with suitable-sized
rocks (or other object). Leave
Sauerkraut in warm (60–70ºF)
place for 5 days. Do not uncover
during this period. After 5 days
remove covering, scraping away
top layer of vegetables (do not be
concerned if you see mold; remove
top layer and the rest is good to eat).
Sauerkraut will become acidic as it
ferments, but it takes on a sweeter
smell and flavor when it is ready to
eat. If you have never tasted Sauer –
kraut, Rejuvenative Foods sells a raw
version that you might want to try to
help you determine when your own
batch is done.

TurkeyUSA