Dill Pickle Sauerkraut
Cabbage is the perfect local winter crop where I live, so it’s wise to take advantage of it. Simple to make, more affordable than the sterile stuff in plastic on grocery store shelves, and ultimately most effective for its live fermented goodness… all you need is a modest head of cabbage, a glass jar, a handful of dill, sea salt, and a shake of caraway seeds. If sauerkraut came in flavours, this would be called "original”. What’s more is that the acetobacter in fermented foods may facilitate the degradation and detoxification of glyphosate, microorganisms as mediators of the cycle of life. The way I make it is very rustic, so no need for fancy fermentation weights, unless you feel the need to use one. I hope you enjoy this as much as I do!
Ingredients
1 head of fresh organic cabbage, finely sliced into shreds with a knife
1 tbsp organic, non-irradiated caraway seeds
handful of fresh organic dill leaves
1 tbsp sea salt or Redmond salt
Method
Rinse your cabbage and dill in filtered water before shredding. In a large bowl, combine the shredded cabbage, caraway seeds, dill, and sea salt.
With clean hands, mix everything to evenly combine. Wring out any excess water into the bottom of the bowl.
Stuff the mixture into a large, clean mason jar and press down until no air pockets remain (to prevent mold growth). Submerge the mixture under the brine as much as possible.
Seal the lid(s) (it doesn’t have to be too tight), and store the jar(s) in a dark place for at least a week or two (maybe a bit more if it’s winter). The longer it sits, the tangier it gets. Every few days, you could do a little taste test. Once fermented to your taste, transfer the jar(s) to the fridge to slow down fermentation and get it all crisp for serving raw as a medicinal condiment with regular meals.
