Sacred Salad
Summary
| Yield | |
|---|---|
| Source | Kimberly Snyder |
| Prep time | 30 minutes |
| Category | Recipes |
Description
Sacred Salad, or more commonly known as sauerkraut, is a super-nutritious salad that has a ton of enzymes and friendly flora to help us digest our food, restore our pH, increase immunity and make us more clean and balanced. A lack of friendly intestinal flora is at the root of disease and squashes our beauty. Eating a half a cup before dinner is a great time to get your daily serving. Now, there are many, many different ways to make sauerkraut. This is one of my favorite recipes.
Ingredients
| 3 | 32-oz mason jars (or four 24-oz mason jars) | |
| 1 | green or purple cabbage | |
| 4 | c | filtered water |
| 2 | T | ginger root (4 inches, peeled and grated) |
| 1 | T | unpasteurized miso paste |
Instructions
- Sterilize the glass jars by dipping them in water that has been boiled.
- Set aside 6 of the large outer leaves, intact.
- Finely slice the cabbage by hand.
- Place the shredded cabbage in a large mixing bowl. Blend the water, ginger and miso in a blender until smooth, and pour over the shredded cabbage. Mix very well.
- Pack the mixture into the sterilized glass jars. Use a wooden spoon to really pack the mixture in tightly. Leave 2 inches of room at the top of the jars so the salad has room to expand.
- Fold a few of the outer cabbage leaves that you had set aside into very tight rolls. Place them on top of the mixture to fill that 2-inch space.
- Tightly close the jars.
- Leave the jars in your pantry for 5 days. Be sure the room temperature is around 65 or 70 degrees. If it's slightly cooler, wrap a towel around each jar and keep in the pantry.
- After the 5 days, remove the outer cabbage leaves and discard. Move the jars to the refrigerator (which slows down the fermentation process). Bubbling is a good sign that healthy probiotics are teeming.
- Unveil your salad and enjoy at least 1/2 cup at dinner every night, and also at lunch, when possible. Once the seal has been broken the salad will keep in the fridge for up to 1 month (I like to put a piece of masking taps on the lid with the date I started the salad).
