They say it takes 21 days to form a habit, but just for good measure, we at Pachavega came up with a 22-day plan to heal your body and ignite your spirit… be inspired, feel amazing and learn to rock 22 delicious recipes that will impress!
Fermenting allows stocking food for a long time but that isn’t the best benefit. We’ve heard it’s good for gut health, this is true! But fermentation also removes toxins from our food, makes the food enzyme-rich that pre-digests the food making it more easily absorbable by the body.
5 pounds cabbage and or mixed vegetables
3 tablespoons pink Himalayan pink salt
Thinly slice the vegetables (leave a few large leaves for the top layer). In a ceramic crock pot or 1 liter mason jar, layer the vegetables adding a pinch of Himalayan pink salt to each layer. Punch/press/pound with a pestle the vegetable after each layer to start the culturing process. When ready to cover, arrange the cabbage leaves over the top and make sure it is totally covered. You just then weight the kraut down to prevent the cabbage from floating and keeps it under the brined. Do not seal the jar. Over the first 24 hours, check the kraut 3-4 times and press it down to make sure that the brine level rises to just above the cabbage. If after 24 hours there isn’t enough brine to completely cover everything, dissolve 1 tbsp of Himalayan pink salt in one cup of water and use this brine to fill the water line to just above the level of the cabbage. Ferment for 1-4 weeks (more salt, more time). You may see white/grayish mold on top, this is normal but must be removed before eating. To package the kraut, transfer in a mason jar and store in the fridge. It will keep for months.