Today I’m making tangy, crunchy
Sauerkraut.  This delicious, cultured sidedish provides lots of gut-loving bacteria enabling good digestion.  If you love the crunch of raw veges but your gut struggles, fermented veges are the way to get all that nutrition and fibre into you!

Recipe credit Elaina Love – Pure Joy Academy

Yields 4 cups

1 head cabbage, red or green
1/2 – 1 tsp high mineral salt (hinalayan ir celtic)
1/2 cup lemon juice or 3/4 cup lime juice
4 T dried dill or 1/2 cup fresh dill chopped
2 T caraway seeds
4-8 cloves garlic crushed

1.  Slice the cabbage using the 1mm setting on mandolin or food processor or cut paper thin with a knife. 
2.  Mix all ingredients together and massage with hands.  Continue to work until liquid starts to release.
3.  You may need to rest so leave the cabbage for 1/2 an hour and  come back to it until when you press on the cabbage, the liquid rises to the top.
4.  Place in a jar and press down until the liquid rises above the cabbage.  The juice may sink back down.  This is ok.
5.  Place a lid or towel on jar and let set for 1-4 days at room temperature depending on desired sourness.
6.  Once sauerkraut is ready, store for up to 8 months in fridge.