A lot of us may think of sauerkraut as a German cooked cabbage dish, but history suggests that fermented foods have been around since the 9th century and eaten by many cultures all over the world.
This recipe doesn’t require any heat. We are using the salt to “cook” the cabbage and allow it to ferment.
Forks Up!
Ingredients
½ (5 cups) head cabbage
½ teaspoon sea salt
½ red pepper, julienne
¼ cup shredded carrots
1 teaspoon caraway seeds
Sauerkraut Remix: Raw Kraut (RECIPE) was originally published on blackdoctor.org
