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Seaweed Sauerkraut

from "The Raw Gourmet" by Nomi Shannon

Use one head of fresh organic red or green cabbage, and several pieces of seaweed, e.g. wakame or dulse. Can also add sliced apple layers for sweetness.

Alternate each cabbage layer (1-2 inches deep) with layer of seaweed or apple (cabbage-seaweed-cabbage-apple). Press down with your hands as you make the layers. Sauerkraut is ready when it has that "zing" and tastes good.

Cabbage and all the cruciferous vegetables are rich in sulfur. Try to eat sulfur greens often - that's any plant of the Mustard family. These Mustardians all work well for sauerkraut: broccoli, cabbage, cauliflower, Chinese celery, rutabaga, and turnip. Also garlic and onion (Lily family) are high in sulfur. Throw them into your sauerkraut!

Sulfur is in only three amino acids (all the rest have nitrogen) so we don't get enough sulfur - needed especially for healthy hair, skin, nails (because it's the element in their keratin protein) and for joints.

The Mustard family veggies also stimulate the production of enzymes that neutralize cancer-causing chemicals. We've all heard about broccoli!

It's so easy to grow rich green broccoli sprouts with an Automatic Sprouter in your kitchen or basement.

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