Easy Breezy Kraut – Incorement
Who doesn’t want to create a healthy gut flora? As we have learned from both Ancient and New Paradigm teachings, the gut serves as the second brain so keeping it clean and healthy is vital to our wellbeing. This simple kraut recipe can be enjoyed as stated below or feel free to get creative with other veggies, herbs and spices such as: cucumber, garlic, ginger, radish, onion, coriander, cumin, chilli, peppers of all kinds etc.
Makes: 40 1/8 cup servings
What You Need:
2 Cabbage Heads
1lbs Carrots (shredded)
1lbs Beets (shredded)
2 Cloves Wild Garlic
1 Tsp Caraway Seeds
1 Bunch Dill
1/4 Cup Himalayan Crystal Salt (to taste)
1 Package Kefir Starter or 2-3 Capsules of Vegan Probiotic (optional)
3 Cups Purified Water
1/4 Cup Apple Cider Vinegar
4-6 One Litre Mason Jars
Making It Happen:
1. Fill a small, clean mixing bowl with purified water and add kefir starter and mix gently, set aside to dissolve for 10 minutes. Once dissolved, add 2 capsules of 5 billion + strains of probiotics of your choice, I use ultimate flora 50 billion
2. Using a food processor, shred cabbage, carrots and beets until finely shredded. Transfer mixture to a bowl and add garlic, caraway and herbs of your choice
3. Pour kefir/probiotic mixture slowly over vegetable mixture, mixing with your hands until vegetables are coated
4. Transfer vegetables into mason jars and pack tightly with your hands, pour the remaining kefir/probiotic liquid over the veggies and seal the lid. NOTE: Do not allow the vegetables to rise above the liquid as this will enhance the formation of non-beneficial yeasts and bacteria
5. Allow filled jars to remain in a cool place (not refrigerated) for 7-10 days then refrigerate and consume within 3 months
**Note, you can serve these vegetables on top of salads, as a part of a dip or spread or on the side of your main meal to help you digest your food as you are eating it.
***Regular consumption of cultured vegetables will improve all aspects of your digestion and rid your body of harmful metals, toxins, yeasts and bacterias.