Get Your Glow On

I truly believe in fermented food as medicine as it’s a great way to add easily digested raw food to a meal. Golden Glow Sauerkraut offers an awesome extra kick as a side dish. Cabbage is one of the most nutrient-rich vegetables, though hard to digest. However, fermenting it solves this problem. The ginger, turmeric and garlic all have anti-inflammatory properties while the black pepper is great for activating the power of the turmeric.

Yield: 12 portions / Prep time: 15 minutes

Ingredients

• • 3 medium cabbages, shredded
  • 3 large carrots, shredded
  • 12 garlic cloves, peeled
  • 3 teaspoons ground turmeric
  • 3 tablespoons fresh ginger, minced
  • ½ cup fresh dill, chopped
  • 3 tablespoons mustard seeds
  • 1 cup salt
  • 30 black peppercorns

Procedure

1. 1. In a mixing bowl mix the shredded cabbage and carrot with the salt.
   2. Add the garlic, peppercorns, turmeric, ginger, mustard seeds and fresh dill. Begin massaging the mixture until it starts releasing some moisture.
   3. Press a handful of the mixture into the base of a large glass container or jar with the widest mouth possible, and press it down firmly. Repeat with another handful, pressing down firmly.
   4. Repeat until the container or jar is almost full, using extra containers or jars until all of the mixture has been used.
   5. Place a plate as close as possible to the size of the jar opening on top of the mixture then place a weight on top of the plate to apply pressure down on the cabbage. For example, the weight can be a jar filled with salt water, a strong Ziploc bag filled with salt water or a sterilized rock.
   6. Cover the container or jar with a clean kitchen towel.
   7. Set aside for 24 hours. If the cabbage was young, you will find lots of liquid has been released, and with an older cabbage, much less.

After 24 hours

1. 1. You will now need to add more water to cover the mixture and weighted plate. Add salt to the water – 1 teaspoon of salt for every 1 cup of water. Ensure that all of the mixture is submerged under the water. This is very important to prevent the growth of other non-beneficial bacteria.
   2. Place the jars in a cool, dark place and leave to ferment for a minimum of 1 week and a maximum of 4 weeks.
   3. Check on your sauerkraut every 2 – 3 days. You may find a bit of mold on top, this is normal, simply scoop it out.
   4. You can begin to use the sauerkraut after a week. When removing, ensure that whatever remains in the jar is submerged. The longer it stays, the stronger the fermentation flavor.
   5. Once the sauerkraut is ready, place it in airtight, sterilized jars and store it in the fridge. Save the sauerkraut juice as it can be used as a dressing for many dishes
2.  
3. Golden Glow Sauerkraut is a super food, really a medicine. Add it daily to your meals. You will get all the befits of raw food, fermented food and predigested food. Furthermore, with ingredients that are medicinal, you maintain a healthy gut and a healthy body. Stay healthy naturally.

This recipe can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungry yogis, available to download here.

Enjoy your cooking journey and taste the bliss!