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More Sauerkraut

Sauerkraut is wonderful full of lactic acid, enzymes, live lacto-bacillus bacteria, choline, acetylcholine, Vitamin C, B-complex vitamins, including B12, and lots of good natural flavor.

This is the quick recipe you can make every week when juicing. It makes about one pint (1/2 liter) of sauerkraut.

6 cups chopped cabbage
1/4 cup pineapple juice (or apple juice)

Run cabbage through juicer into bowl, add 1/4 tsp salt and enough juice so that when you press down on cabbage, juice seeps up through your fingers. It should be like a real wet sponge.

Press mixture down into pint sized Mason jar, making sure you get all the air pockets out. Fill to just under rim of the jar, then add water to the brim and screw lid on. Place jar in a bowl as the whey seeps out to keep it from making a mess. Leave for 6 days, less in hot summer days.

There is never mold or scum, as there is no air on top. Simply unscrew the lid to enjoy delicious sauerkraut.

You could also add any other veggies you like such as beets, carrots for a crunchier sauerkraut. Shred them before adding them in.

To receive the benefits of the live lactobacillus bacteria, consume the sauerkraut as soon as possible as the bacteria will die out.

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