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RECIPES AND DIRECTIONS FOR SPECIAL EUROPEAN HEALTH AND LONGEVITY FOODS: HOMEMADE SAUERKRAUT

on May 8th, 2009 by admin

Use a small wooden barrel, or a large earthenware pot. Possibly a large stainless steel pail or a glass jar could be used, but under no circumstances use an aluminum utensil.

Cut white cabbage heads into narrow strips with a large knife or grater, and place in a barrel. When the layer of cabbage is about four to six inches deep, sprinkle a few juniper berries, cummin seeds and/or black currant leaves on top—use your favorite or whatever you have available. A few strips of carrots, green peppers, and onions can also be used. Add a little sea salt—not more than two ounces for each 25 pounds of cabbage. Then add another layer of grated cabbage and spices until the container is filled. Each layer should be pressed and stamped very hard with your fists or a piece of wood so that there will be no air left and the cabbage will be saturated with its own juice.

When the container is full, cover cabbage with a clean linen canvas, place a wooden or slate board over it, and on the top place a clean heavy stone. Let stand for three to four weeks in a warm place, not below 70° F. Now and then remove the foam and the possible mildew from the .top, from the stone and from the barrel edges. The linen canvas, board and stone should be occasionally removed, washed well with warm and then cold water, and replaced. After three to four weeks the sauerkraut is ready for eating. It can be left in the barrel, which now should be stored in a cool place, or put in glass jars and kept in the refrigerator.

Sauerkraut is best eaten raw—both from the point of taste and for its health-giving value. Drink sauerkraut juice, too. It is an extremely beneficial and wonderfully nutritious drink.

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