SPROUT RAW FOOD

Vege-Kraut

By Jackie Graff

Living Food Feast from Sprout Raw Food

Serves 8

Ingredients:

• 1 pound beets, peeled
• 2 heads red cabbage
• 2 heads green cabbage
• 1 small bunch celery
• 2 zucchini
• 5 carrots
• 3 cloves garlic
• 2 tablespoons fresh thyme
• 2 tablespoons fresh dill
• 2 tablespoons juniper berries
• 2 ounces wakame

Steps:

1. Remove 3-4 nice outer leaves of cabbage to be used later.
2. Chop very fine:  Beets, red and green cabbage, celery, zucchini, carrots. Use a food processor, Champion homogenizer or Green Life homogenizer. Grind until juice flows.
3. Grind juniper berries (in coffee grinder), leaving a few whole ones for texture.
4. In a crock or pail, put 2-3 inches of vegetables.
5. Sprinkle some of the juniper berries and wakame.
6. Repeat this in 2-3 inch layers until all of the ingredients are used.
7. Cover snugly with the outer leaves.
8. Leave at room temperature for 3-7 days, depending on the temperature. A warmer environment may take less time. Check in 3-4 days.
9. Before removing kraut, skim residue from side of container.
10. Store in jars. Refrigerate.

Shelf Life: This will keep for several weeks. It will continue to ferment as it ages. For probiotic count, consume in 2-3 weeks.