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