Monday 21st December 2020

Inspiration for the Season:

Recipes to boost your Immune System During Challenging Times

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.

This week’s recipe is something a little different, because part of keeping your immune system healthy is enjoying life – so treat yourself to something surprising with these…

Simple sauerkraut

From Great British Chefs

Organic Ingredients

1 white cabbage
2 tbsp of sea salt
1/2 tsp caraway seeds
5 juniper berries

Method

  1. Trim, core and finely shred the cabbage and then mix it with the salt in a large bowl. Start to squeeze the cabbage with your hands. This breaks up the cellular structure of the cabbage and helps it to start fermenting quicker
  2. Trim, core and finely shred the cabbage
  3. Transfer the cabbage to your pot, jar or bowl and add the spices between the layers of shredded cabbage
  4. Add spices between the layers of shredded cabbage
  5. Lay a whole cabbage leaf on top of the shredded cabbage and pack it down as tight as you can
  6. Lay a whole cabbage leaf on top
  7. Cover the crock with a sheet of muslin and sit a weight on top. Cover with a lid if you have one – but NOT an airtight lid
  8. Sit a weight on top of the cabbage
  9. Allow it to ferment for 3 to 4 weeks, checking it periodically; if the cabbage is not submerged under liquid, add a little salt water to the pot – the cabbage must be submerged under liquid for the recipe to work
  10. If any scum appears on top of your sauerkraut, just skim it off
  11. When the sauerkraut has collapsed and has become soft, decant it into clean jars and keep in a cool place for up to a year

Karen Burns-Booth says:

“My recipe for today is simplicity itself and after about 4 weeks you will be rewarded with a lovely pot of sauerkraut. Once the kraut has fermented, you can store it in the fridge or somewhere cold, for up to a year. I like to add a couple of aromatic spices to my recipe, juniper berries and caraway seeds, but if you aren’t a fan of these two spices then by all means omit them.”

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