Purple Cabbage with Caraway Kraut

(3 days to ferment)


purple cabbage to = 6 cups

1 Tblsp of natural sea salt (COARSE GRAIN)
1 Tablespoons caraway seeds


Great for increasing the beneficial bacteria of the gut (intestines) and assimilation of nutrients.  Arouses appetite and promotes digestion. Supports the Liver, aids: Kidney, Bladder, Stomach and Spleen. Qi and yang tonic dispersing dampness, heat, phlegm and water.  Calms the spirit.

Makes 3 – 4 cups of naturally fermented vegetables with lactobacilli (beneficial intestinal bacteria).

Fermenting the vegetables:

  1. Mix recipe vegetable ingredients in non-breakable bowl.
  2. Pound with:  a) the bottom of a heavy-duty glass jar, or b) pestle, or c)  the top end of the head of a kitchen mallet/hammer until mixture sounds wet and juicy.   (about 5 minutes)
  3. Mix in salt and spice.
  4. Pack tightly into a large-mouth jar.  Mixture is to be 1 inch from jar top (expands when ferments), with water up to the lip.  (If you do not add water:  mixture may mold.)
  5. Screw on lid. Place jar in flat bottom bowl in consistently warm area of home, for 3 days.
  6. Each morning:  Make sure to check the top of mixture for any discolored (oxidized) vegetable matter.  Remove with spoon, and add more water to top of jar.
  7. Refrigerate after 72 hours. Serving:  2 Tblsp before each meal.

Makes 4 cups naturally fermented vegetables with lactobacilli (beneficial intestinal bacteria).