Category: Fermanted

Ingredients

One or two white or purple cabbages
About 1 tbsp. of unprocessed sea salt Additionally you can put, any other veggies: celery, beets, carrots, parsley, hot pepper, etc.

Preparation

• Cut cabbage in half
• You can use a Y-shaped peeler to shred your cabbage, or you can just cut it with a knife, preferably ceramic
• Squeeze the cabbage with clean hands until you see lots of juice, there should be enough juice to cover the cabbage in your glass jar
• Add about 1 tbsp. of unprocessed sea salt per cabbage. Mix well and taste. It should be slightly salty. Salt is essential to avoid harmful bacteria and fungus growth.
• You can add any other veggies, greens or fresh spices you wish
• Place the cabbage mixture into a clean jar with the juice covering all of the cabbage
• If you can’t squeeze out enough juice, you can add some water
• There should be enough space in the jar to let the cabbage expand
• Put the lid on and place your sauerkraut in a warm place (room temperature is OK)
• Taste your sauerkraut every day and make sure the cabbage is always covered with juice
• It should be ready in 1 to 4 days, depending upon temperature and saltiness, the saltier the mixture, the longer the fermentation process takes
• When you are pleased with the taste and texture, store your sauerkraut in the refrigera- tor for up to 2 weeks if you keep on mixing it daily

Ingredients

Any raw nuts or seeds (only one type at a time) Unrefined sea salt

Preparation

• Use at least half a cup of seeds. Otherwise, there will be not enough bulk to ferment nicely.
• Place the seeds (preferably organic) in a clean glass jar and pour enough fresh drinking wa- ter to cover your seeds. Be sure there is a little extra room in your jar to allow the seeds to expand.
• Soak seeds overnight, a minimum of 8 hours.
• Pour the seeds into a colander to drain off the soaking water, and then place the seeds in a blender and add fresh water to cover the seeds.
• Add a high-quality salt, such as Himalayan salt or unprocessed sea salt (not iodised, commercial salt). You may also use Celtic or another unprocessed salt. Use about half a teaspoon of salt per cup of seeds.
• Blend until creamy or your favourite consistency. If the mixture is not blending properly, add a little more water.
• Place your seeds into a clean, glass jar, leaving about 1/4 extra space to allow the seeds to expand. Cover with a lid.
• Store the blended seeds in a warm, dark place. Stir and check the taste of your mixture daily. It should have a strong, but pleasant taste – slightly sour and reminiscent of cheese.
• When your cheese is ready, store it in the refrigerator. It will keep for about a week.