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|Naturally Fermented Foods|
Naturally Fermented Raw Saukraut
10 Pounds Red and/or Green Cabbage
3 Cups Soft Wheat Water
Reserve Several Outside Leaves
Finely grate cabbage in a food processor or by hand. Push down a little at a time into a large glass crock or 2 gallon stainless steel pot. Pour Soft Wheat-Water over and cover with washed, reserved outside leaves. (*Or pound cabbage till juice flows and omit Soft Wheat-Water.) Place a plate over top and cover with a lid. Leave on counter 36-48 hours. You may also try adding grated cauliflower. Keeps in the refrigerator for approximately 4-8 weeks.
Variation: Run the cabbage through your Champion Juicer with the blank inserted. Place all cabbage in a large bowl or crock and cover with a glass lid for 24-48 hours.
This is the easiest and fastest sauerkraut I ever made!