Saltless Sauerkraut |
recipe: Side Dish |
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Cooking Instructions: 1 large green or red cabbage or a mixture, 3 outer leaves reserved, core removed, finely sliced 4 carrots, peeled and grated ½ teaspoon chilli powder 2 teaspoons caraway or cumin seeds 2 teaspoons of powdered seaweed (optional) 1 large clean sterilised jar juice of 1 lemon filtered water 1. Place sliced cabbage and carrots in a large bowl (glass is best). Mix together using your hands, pressing down hard on the vegetables as you mix to start releasing the juices. 2. Sprinkle over the spices and mix again, pressing as you mix. Transfer to a large jar. 3. Pour lemon juice and filtered water on top, just enough to cover the vegetables. Place the cabbage leaves on top of the mix and press down again to make sure the liquid is above the level of the vegetables. Put something heavy, such as a fermentation weight or rock, on top of the cabbage leaves to keep the veggies submerged. 4. Let ferment for 5-7 days at room temperature (20-25°C is a good ambient temperature, approximately 60-72 degrees farenheit). Discard the old cabbage leaves that were placed on top along with any moldy or discolored vegetables. Then transfer to the fridge at a temperature just above freezing, in which case it will keep for at least 3-4 weeks . Note: Salt can be added at 1/2 to 1/4 percent of the weight of vegetables. Adding salt may decrease the effectiveness of this recipe for controlling candidiasis. Author Paul Pitchford notes that 'The best fermentation happens when at least 25 lbs of vegetables are used', so you can modify this recipe as you see fit. Treats Eastern: For individuals struggling with candidiasis, cancer, and impaired immunity salt is restricted. Cabbage has important immune enhancing qualities. Raw homemade sauerkraut can be made with or without salt. Treats Western: candidiasis, cancer, poor immunity |
Recipe ID: 277 Special Category: Vegan Special Tags: Side Dish, Submitted by: Justin hays from Dallas, Texas Date Submitted: 5/26/2024 Public? True |
Ingredients:
ADD RECIPE TO LISTNote: Temperature is determined by assigning a value from -2 to 2, where -2 is cold, -1 is cool, 0 is neutral, 1 is warm, and 2 is hot. The final temperature analysis / breakdown reflects the average temperature of all ingredients that affect the channel, multplied by the percentage of ingredients that affect the channel.
# Ingredients: 9Channels Entered:LUNG x8 (8/9)LARGE INTESTINE x4 (4/9) STOMACH x6 (6/9) SPLEEN x4 (4/9) KIDNEY x2 (2/9) URINE BLADDER x1 (1/9) GALLBLADDER x1 (1/9) LIVER x3 (3/9) HEART x1 (1/9) Temperature:COLD x1NEUTRAL x6 WARM x1 HOT x1 Flavors:SWEET x7SOUR x1 PUNGENT x6 Tonifies:QI x2YANG x1 Regulates:QI x9BLOOD x2 COLD x2 HEAT x7 DAMP x3 TOXINS x3 WIND x2 PHLEGM x2 DRYNESS x3 |
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