Sweet and zippy, full of antioxidants this basic blend can have several different herbs added to it to boost it's superpowers. Our favorites have included Bilberry for eye health, Ashgwanda for thyroid and adaptogenic support and Turmeric & Black Pepper as an anti inflammatory blend. Ferments contribute to a healthy gut. A healthy gut and some of these herbs have substantial studies behind them to be anti cancerous.
Blueberry Kraut Recipe
1 large cabbage, shredded
4 apples, cored but not peeled and shredded
1 cup of blueberries, coarsely chopped (I used the s-blade in my food processor)
3-4 cloves of garlic, minced
1-2 T of your herbs of choice or to taste (Ashgwanda powder, Bilberry Powder, Turmeric with a few twists of black pepper, Ginger & Turmeric with black pepper)
Real salt, pink himalayan salt, or Persian blue salt
Mix all of the fruits, veggies and herbs. Add 1 T of salt and mix very well. You may need a little more. Add it in slowly until you get to the desired amount. It should not taste super salty but it should be salty! The salt inhibits bad bacteria from growing and encourages the healthy probiotics and good bacteria to do their thing! Mix well and let this mixture sit approximately 15-20 minutes. The salt will pull the juices out of the cabbage. Fill quart jars half way, add 1 T of whey (if using) and then fill the rest of the jar, leaving one inch of space from the job. Use a tamper or wooden spoon to gently push the veggies down (and air pockets out). The juice/brine should be able to come up over the veggie mixture. If it does not, make a brine (recipe following) and add some to the jar until it does. Remember to leave an inch of space at the top! Let sit at room temperature for 3 days-2 weeks. Move to your refrigerator and eat as desired. It should last about 6-9 months (if you don't eat it all first!)
Brine: Dissolve 1 T to 4 cups of quality water (no city water!)
Closing notes: Veggies are ready when they begin to taste tart. This is a LIVE food and you should see bubbling and activity. The veggies may even try to come out of the jar when you open it!! This is normal and desirable! If a white film or spots form on the top, don't worry. It is not harmful. Scoop the veggies and white film/spots off and discard them. Be sure the remaining veggies are beneath the brine.
Life hack: Save your veggie peelings, onion and cabbage ends and add them to your crock pot the next time you make bone broth/stock. Freeze them in bags if you are not going to use them immediately for the future stock pot! You just accomplished two things at once! A fermented food and flavoring for your next nutritious batch of broth!