Simple Sauerkraut

* First, highly sterilize all utensils.

* Shred a head of cabbage in your food processor with the slicing side of your grater attachment, not the grating side.

* Put it in a bowl and sprinkle 1 Tbs. of Celtic salt in it.

Optional:

* Sprinkle in caraway or cumin seeds or any other herb you fancy.

* Add 3 Tbs. whey *

* Put your children on the counter. Give them anything that pounds.  Sit down with a cool drink and watch them have fun. Let them pound the cabbage for ten minutes until it releases its own juice.

* With clean hands, stuff it into a wide-mouthed quart jar and press it down until the juice comes to the top.

* Leave an inch of space at the top and put the lid on tightly.

* Leave in cupboard at room temperature for three days, or four to five if your house is cold.

* Place in refrigerator. Eat as desired but the longer it sits the more the flavor develops.

Cultured cabbage is brimming with Vitamin C.

This sauerkraut is to be used as a condiment as it is rather salty. It helps you digest your cooked food. I like to make sauerkraut with no salt when I eat it in large amounts. I use the cultures mentioned in The Body Ecology Diet by Donna Gates (www.bodyecologydiet.com) 

You can also do it by doubling the whey. Whey inoculates your batch with copious amounts of lactic acid which gets the ball rolling quickly.

* Whey. It is incredibly healthy to culture goat milk products. If you can find a source of raw goats milk try making kefir and yogurt or even cheese by culturing it you break down the lactose and the casein which are already more digestible than cow’s milk  You gain a bunch of friendly critters (probiotics). Your left over whey from making these products is what you can use in the above. If you look up the Int3ernet you’ll find wonderful sites on how to make these.