Ooh, I’ve been anticipating the results of another new AIP/Paleo nutritional adventure, another food I have not made before. Five days ago, I shredded a head of cabbage and massaged some sea salt into it.
Then I pressed the salt-wilted cabbage firmly into a glass pitcher, weighted the cabbage with a heavy object and secured a cloth over the pitcher. I tucked the pitcher into a corner on the counter so the cabbage could do its thing: ferment and become sauerkraut. In the paleo & autoimmune protocol (AIP) communities (and no doubt others), sauerkraut is prized for its nutrient-dense, probiotic, vitamin and digestive-enzyme rich deliciousness. It can ferment for up to five months, but according to the recipe I am using, it is okay to begin tasting it after five days. So, today being the 5th day, I couldn’t resist sampling it. I urged out a small test portion and sampled it with my lunch. Hey, I like it — crunchy and sour — well on it’s way. I will keep sampling it daily until it seems just right and then I’ll refrigerate what is left.
I can see that I am going to need to get lots more organic cabbage in here to start fermenting so I can keep a steady supply of this healing goodness on hand. Affordable and easy.
Recipe from: The Paleo Approach Cookbook, Sarah Ballantyne, PhD.