Hippocrates Sauerkraut

A great source of probiotics

Yields: 4-5 cups

Ingredients:

• 1 head of red cabbage, shredded

• Kelp seaweed leaves, soaked (enough to cover the top of the container)

• 1/2 apple, seeded and cut into 4 wedges

• Outer cabbage leaves, as needed

Method:

1. Place half of the shredded cabbage in a ceramic or glass container and press down firmly.

2. Place the apple wedges in the center of the cabbage.

3. Add the remaining shredded cabbage on top, pressing it down firmly.

4. Cover the top of the cabbage with a layer of hydrated kelp seaweed.

5. Cover the top of the kelp with a layer of cabbage leaves.

6. Use a well fitting heavy weight to place on top of the cabbage and press down until you see some juice coming up. It might also be good idea to seal the fermenting container with plastic wrap. The whole container opening should be covered to prevent foreign matter from getting in.

7. Leave the container out at room temperature. The cabbage will start to foam and bubble as a result of the fermentation process.

8. Take out the sauerkraut in 3-5 days, and discard the cabbage leaves, kelp, and apple.

9. Store the sauerkraut in an airtight container or sealed glass jar in the refrigerator.

Note: You can replace kelp leaves with kombu or dulse. Any of them have to be soaked, first.