“Sauerkraut” is a German word that means sour cabbage. Sauerkraut is finely shredded cabbage that has undergone a process of fermentation by various lactic acid bacteria, such as pediococcus, leuconostoc and lactobacillus.
The benefits of sauerkraut include providing fiber, vitamins C and K. It will boost your energy and immune system with iron.
This version includes coriander, which helps stimulate digestive energy. The tamarind is rich in tartaric acid, providing a wealth of B-vitamins, especially thiamine for energy and strength, bone-building minerals, energy-rich potassium and vitamin K and its phytonutrient.
- ½ head of cabbage, cored and thinly sliced
- 1 large red onion, halved, cored and thinly sliced
- 2 tart green apples, peeled, cored and thinly sliced
- 2 T salt
- 1 T yellow mustard seeds
- 2 tsp. caraway seeds, toasted
- 1 tsp. coriander seeds, toasted
- 5 allspice berries
- 2 bay leaves
- ½ tsp. sugar
- ¼ tsp. crushed red pepper flakes
In a mixing bowl, combine the cabbage, apply and onion. Sprinkle with salt and using your hands, toss and squeeze the mixture. Add the mustard, caraway and coriander seeds, allspice berries, bay leaves, sugar and crushed red pepper flakes, mixing well. Set aside for 15 minutes.
Transfer to a non-reactive (earthen ware, glass or stainless-steel) bowl and press mixture down. Add a weighted plate just inside the container edges to keep the cabbage submerged in liquid. Cover with a clean cloth and store in a dark place at about 65-72 F.
Check mixture daily, skimming off the scum that rises to the surface. Make sure the cabbage remains submerged. Taste after 5 days. For a stronger flavor, leave for a few more days. When ready, transfer the sauerkraut to a clean, glass container, seal with a tight-fitting lid and store in the fridge for up to 3 months.