Cold & Flu Kraut
When I tell you that the combinations are endless once you learn the basics, I am not joking! This cold and flu tea blend has some of my favorite herbs I sneak in all the favorite ways. I put many of these in bone broth-stock, drink as tea, and in my super elderberry syrups! Finding them all put together was a treat and of course fermenting with them became the next great option!
Enjoy staying a bit healthier with this blend!
Immune Support Kraut
1 large cabbage, shredded
3 apples, cored but not peeled and shredded
4 cloves garlic, minced
Herbs to taste (I used about 1/4-1/3 cup)
Pink salt or real 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 if necessary: 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.