Adrenal Fatigue Coach Sauerkraut
| Servings | Prep Time |
| 8 | 15mins |
| Cook Time | Passive Time |
| 5mins | 2weeks (to ferment) |
|
|
Ingredients
- 2.2lbs. white cabbage (thinly sliced or chopped)
- 2small apples (shredded or chopped)
- 5 juniper berries (lightly crushed)
- 1 1/2tbsp. real salt
- 2tsp. caraway seeds
Instructions
- Chop or shred cabbage and sprinkle it with 1 tbsp. of real salt.
- Knead the cabbage with clean hands until there is enough liquid to cover. You may also pound the cabbage with a potato masher.
- Sprinkle remaining salt and caraway seeds on the cabbage.
- Then place the cabbage, the berries and the chopped apples into a large glass food container, pressing them underneath the liquid. You may add a bit of water to completely cover the cabbage and apples if necessary. Cover the jar with a lid.
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks. Make sure that the sauerkraut is completely submerged in the liquid. Check cabbage every other day and skim off of any scum that may form on the surface.
- Once fermented, it can be eaten right away, or it will store in the refrigerator in an airtight container for up to six months.
- Enjoy! Sauerkraut is very tasty on its own but also very delicious when added to soups, salads, or on top of meats.
Recipe Notes
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