The Global Girl Raw Recipes: This delicious homemade sauerkraut is loaded with healing probiotics. It's health and beauty powerhouse.

As you know, I’m big on fermented foods and cruciferous vegetables (cauliflower, broccoli, kale and cabbage). Combine the powerful detox-friendly properties of glucosinolates (sulfur-containing compounds these veggies are super rich in) with the wonderful healing properties of probiotics and you’ve got a health and beauty powerhouse.

I adore all things fermented (from miso to kimchi and coconut kefir) so of course I’m a big sauerkraut fan. I’ve done all kinds of variations on this cultured food classic but this version is the one I like most. It’s got just the right combination of flavor, spice and ease.

Spicy Sauerkraut

July 14, 2015

by The Global Girl

Category Healthy Living Healthy Raw Snacks Raw Food Recipes

Ingredients

INGREDIENTS
1 large head of cabbage
4 garlic cloves
2 inch piece of ginger
1 tablespoon of Celtic salt
2 jalapeño peppers

Instructions

INSTRUCTIONS
Cut the cabbage in four parts and slice into thin strips using a mandoline slicer.
Soak the cabbage in a solution of 50% vinegar and hydrogen peroxide. Rinse well.
Slice the peppers and peel the ginger and garlic.
Place the prepped peppers, ginger and garlic in a food processor and pulse until you obtain a nice chunky paste.
Add the paste and salt to the shredded cabbage and store in a half gallon mason jar.
Fill with water (make sure the cabbage if fully submerged) and store in a dry and well ventilated kitchen cabinet or pantry.
Let the sauerkraut sit for five days (or more), then refrigerate. The fermentation will slowly continue in the fridge.
Enjoy!