Super Sauerkraut Recipe

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Super Sauerkraut Recipe

This is my personal Sauerkraut recipe that I make on a regular basis and eat almost every day.  This fills a gallon glass jar…depending upon the size of your jars you will need to modify the recipe.  Here is another great recipe that I have used as well.

There are four delivery steps in order to get the right mix of broken down veggies, lemon, vinegar, ginger and salt which draws fluids out of the veggies.  This distributes all the unique flavors and allows for the fluids to submerge the all the veggies.  Depending upon the size of the jars you are using you may need to add filtered water as well to ensure that all the veggies are submerged.

Super Sauerkraut

Prep

Inactive

Total

Yield 1 Gallon jar

Ingredients:

  • 2 large heads of organic red cabbage
  • 10 organic carrots
  • 1 full bottle of apple cider vinegar
  • 1 hand of organic ginger
  • 4 lemons squeezed
  • Pink Salt – Himalayan Sea Salt or Redmond’s Real Salt
  • Filtered water as needed

Directions:

Step #1: Using a food processor or a shredder – shred down your vegetables.  I like to begin with the red cabbage on the bottom.  I take half of the red cabbage and shred it down and then I put some salt (1 tsp) and ¼ bottle of Apple Cider Vinegar and 1 lemon squeezed

Step #2:  I then pound this down to make sure there is no air pockets and I am able to get the maximum amount in the container.  This helps with the fermentation process.  I do this with each ¼ batch…I pound it down.

Step #3: Then I add half the carrots, ½ of the ginger and another half of red cabbage and put salt, Apple Cider Vinegar and 1 lemon squeezed.

Step #4: I then repeat step 3 and add whatever water is necessary.

Step #5:  The last step I use the last half of red cabbage and add the last ¼ of terrain/apple cider vinegar, lemon and a tsp of salt on the top to prevent mold from forming on the top.

Step #6:  I then put a non-chlorinated paper towel on the top attached with a rubber band so the recipe can breathe.

Step #7:  I let sit for 3-4 days in room temperature.  This short fermentation process seems to work the best for my personal internal ecosystem.  Longer fermentation processes seem to give me gas.  But 3-4 days works outstanding for me.

Step #8:  The kraut should be vinegary and fermented.  It should really taste quite good.  It should not be overly strong or powerful with vinegar…it should be quite tolerable and most people begin to crave it after eating it consistently for a week or so.

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Nutrition Facts

Serving Size 1/2 Cup

Amount Per Serving

Calories 29

% Daily Value

Total Carbohydrates 7 g

2%

Dietary Fiber 2 g

8%

Sugars 4 g

Protein 1 g

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Dr Jockers Comments: 

Consuming Fermented veggies such as the Super Sauerkraut recipe is one of the best things for your digestive system and immune system.  This is packed with tons of live enzymes, probiotics and bioavailable super nutrients.  This is the greatest probiotic delivery system you could give yourself on a regular basis.

Fermented cabbage contains hundreds of times more cancer fighting nutrients than raw or steamed cabbage.  These include phenyl isothiocynates, Indole-3 Carbonyl, Sulfuraphane and Vitamin U.    I like red cabbage more than green because they contain anthocyanins which give it the red/purple color.  Anthocyanins are one of the strongest plant based anti-oxidants.

I consume this as a snack between meals and often with my meals.  Typically I have some in the beginning of my meal to enhance digestive function as the kraut provides tons of enzymes.

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Dr. Jockers

Dr. David Jockers is a doctor of natural medicine, functional nutritionist and corrective care chiropractor. He currently owns and operates Exodus Health Center in Kennesaw, Georgia. He has developed 6 revolutionary online programs with thousands of participants.

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Comments

comments

Comments

  1. Hi nice fermented,but i read that nothing should be added to cabbage ,only ferment by its own juice by pressing cabbage
    Thank u

  2. This ‘sounds’ delicious and very doable – and love ginger!
    Because this is fermented, it’s safe for people with hypothyroidism, right?

    Thank you for providing this recipe

  3. What are your thoughts on using whey in place of the salt – lactofermenting and saving the tastebuds for those who are not too keen on the saltiness? Or maybe the salt flavor is off-set with the flavor profiles of the sweet carrots mixed with the ginger? Thank you.

  4. Janelle,

    Yes, you can use less salt or salt to taste. I find that it tastes better with a little salt rather than no salt and it helps draw the juices out of the veggies. You could def use liquid whey or celery juice with their natural electrolytes.

  5. Dr Jockers I love your Purple Fermented Cabbage Recipe! And I love the fact that it increases glutathione! Your recipe is one of the best! I make the large gallon and when all’s fermented I separate it into 4 quart size jars! And store in fridge! It doesn’t last very long! It’s delicious! Thank you again!

    P.S. And ur baby boys are growing more handsome and healthy everyday! So adorable! :-).

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