Sauerkraut with Wild Edibles 3 medium heads of cabbage 1 pound of freshly picked lamb’s quarters or stinging nettles 5-7 carrots 4 cups distilled water 2-3 Tablespoons sea salt 1 Tablespoon dill seed 8-10 bay leaves Grate 2 ½ heads of cabbage and carrots into large bowl or crock. Add lamb’s quarters and/or stinging nettles to cabbage/carrot mixture. Cut remaining ½ head of cabbage into blender. Blend cabbage, water, and sea salt for 1 minute. Pour liquid over grated ingredients and add dill seed and bay leaves. Mix all ingredients vigorously for 3 minutes. Cover mixture with a plate. Add weight atop the plate (i.e. jar of water or food grade stainless steel weight) to submerge all the veggies in juice. Make sure cabbage, carrots, and wild edibles remain submerged at all times. Ferment at room temperature for 3-7 days. Once fermented, transfer content into airtight glass jar and refrigerate. Yields 1-1½ gallons of sauerkraut
Posted on: Thu, 07 Nov 2013 18:35:18 +0000
Trending Topics
Recently Viewed Topics
© 2015