Why Sauerkraut?!

Sauerkraut

1 medium cabbage, cored and shredded
1 Tbsp. caraway seeds
1Tbsp. sea salt
4 Tbsp. Whey (if not available, use an addition Tbsp. salt)

In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart sized, wide mouthed mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age. *

Now, you may be wondering, much as my husband was, why sauerkraut?! Truth be told, my mother in law brought us a HUGE cabbage a while back, I had a recipe and badly needed the space in my fridge where the "big brain" (what my kids called it) lived. After a bit of research into fermented vegetables, here's why I chose this recipe:

"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. " *

In short, eat it...it's good for you! (And it actually tastes good, as a side dish, not a meal or by the bowl full. But it is quite tasty!)

* - Recipe and excerpt taken from Nourishing Traditions by Sally Fallon.