Sauerkraut Recipe
Amrita Ma Devi
Sauerkraut Recipe
Sauerkraut is typically made from shredded cabbage which becomes sour in taste during fermentation. This sour taste restores blood flow, reduces excess Kapha, increases appetite, and aids strong and healthy digestion. It is beneficial in small quantities during the winter months for Vata and kapha. Adding fennel, cumin or mustard seeds to your sauerkraut can be a great way to increase Agni and prevent bloating. Here is our 🥬 Kraut Recipe
INGREDIENTS
INGREDIENTS
- 1 cabbage finely sliced
- 2 tbsp salt
- 2 tbsp fennel seed
INSTRUCTIONS
INSTRUCTIONS
1. Add all the ingredients in a bowl. With a wooden spoon pound the cabbage and mix together for 10 minutes until the juices are released.
2. With your hand place the cabbage in a clean jar 🫙 Cut the cabbage leaf the size of the jar opening and press down the cabbage until the 3 inch of liquid cover the top.
3. Add a small empty jar on top of the leaf to keep pressure whilst your lid is placed on top. Store for 10 weeks when the tastes is sweet and soured
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