This is something that has been around for thousands of years....The Romans, Hannibal and Columbus carried green cabbage sauerkraut on their ships, as a vegetable food source and later to ward off scurvy.
Simple to make....uses one of the finest preservation techniques..natural fermentation.
Just make sure your utensils are clean and do not use metal/plastic containers to store..stoneware, ceramic or glass only.
2 heads GREEN cabbage
1 head RED cabbage
1/2 cup soaked sea vegetables (seaweed)
1/2 cup grated raw BEETS
1 tsp caraway seed
1 tsp dried thyme
1 tsp juniper berries
THINLY SHRED all the cabbage (remove tough inner cores)
Grind the herbs and spices
In large deep mixing bowl, barrel DO NOT BE TEMPTED USE ANY COOKING PANS..NO METAL PLEASE
Mix the cabbage and herbs and spices and then pound it well with either a handle free rolling pin or a clean, wooden baseball bat..until the juices start to flow..you are breaking down the tough cabbage cellular walls.
Add the beets and sea vegetables and place in a large crock.
Cover the top surface with the outer leaves of the cabbage, and place a clean plate over topped with a heavy weight (a clay house brick wrapped in plastic works).
Leave at room temp, away from direct sunlight and heat (a cool airy place is best) and cover with a clean towel to prevent attracting insects.
It will be ready in 7 days... this is better made in a cool environment
Remove top leaves and any mold.
Taste to own preference adding more herbs and spices as needed.
Bottle in air tight glass containers and store in refrigerator.(this stops fermentation)
The slaw can be used in salads, sandwiches and added to soups and stews.
DRINK THE LIQUID ..THIS IS A POWERFUL PRO-BIOTIC AND HELPS IN DETOX AND RESTORES FLORA AND FAUNA IN GUT.
ALSO LOWERS STOMACH ACID
VARIATIONS:
USE ALL GREEN CABBAGE AND KEEP TO RECIPE
OMIT THE BEET AND KEEP TO THE RECIPE (maybe add carrots in place of beets)
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