Sauerkraut and other fermented foods have incredible health benefits, from helping to build B12 and strengthening digestion. Paul Pitchford, author of Healing with Whole Foods believes “saltless sauerkraut is an excellent food for regenerating the intestines. It harmonizes the digestion by balancing the secretions of the stomach, helps in the formation of enzymes and vitamins, strengthens the function of the pancreas, and improves the digestion of fats. Raw, saltless sauerkraut also helps maintain the acid-alkaline balance of the body, strengthens the nerves and the immune system, and stimulates blood formation”.
2 heads purple cabbage
1 tablespoon wakame
½ tablespoon cumin
Remove two leaves from the cabbage and thinly shop the rest. Mix cabbage with dulse and cumin in a large bowl and transfer to a glass container. Fill the container half full with water and use a wooden mallet to compact leaves. Continue to the top, covering with the entire leaf, and place in a cool, dark area for at least seven days.
Once you make this recipe once, you will find it easy to keep cultured veggies in your fridge.