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Vege-Kraut
By Jackie Graff
Living Food Feast from Sprout Café
Serves 8 |
Ingredients:
- 1 pound beets, peeled
- 2 heads red cabbage
- 2 heads green cabbage
- 1 small bunch celery
- 2 zucchini
- 5 carrots
- 3 cloves garlic
- 2 tablespoons fresh thyme
- 2 tablespoons fresh dill
- 2 tablespoons juniper berries
- 2 ounces wakame
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Steps:
- Remove 3-4 nice outer leaves of cabbage to be used later.
- Chop very fine: Beets, red and green cabbage, celery, zucchini, carrots. Use a food processor, Champion homogenizer or Green Life homogenizer. Grind until juice flows.
- Grind juniper berries (in coffee grinder), leaving a few whole ones for texture.
- In a crock or pail, put 2-3 inches of vegetables.
- Sprinkle some of the juniper berries and wakame.
- Repeat this in 2-3 inch layers until all of the ingredients are used.
- Cover snugly with the outer leaves.
- Leave at room temperature for 3-7 days, depending on the temperature. A warmer environment may take less time. Check in 3-4 days.
- Before removing kraut, skim residue from side of container.
- Store in jars. Refrigerate.
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| Shelf Life: This will keep for several weeks. It will continue to ferment as it ages. For probiotic count, consume in 2-3 weeks. |
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