Fermented Vegetables – Blue Green Cabbage Sauerkraut
Here is my latest fermented experiment in the kitchen with green cabbage and spirulina 🙂
1 green organic cabbage, chopped to your liking [fine or rough]
1 tsp. Hawaiian Pacifica Spirulina
1 tablespoon Himalayan or good sea salt
1 litre filtered water approx. depends on how much cabbage you have.
Remove tough outer leaves – Chop cabbage to your liking – slice in quarters and remove hard core, place in large mixing bowl.
Add the core to you blender, add salt and water – whizz until smooth
Stir in spirulina
Pour liquid over cabbage, massage with your hands and place ingredients into glass jars, be sure to only fill 3/4 full as the liquid and cabbage may overflow.
That’s it !!
Leave jars on the kitchen bench, preferably in a warmish area, as the probiotic cultures need to grow.
This is a superb way to ensure you get all your probiotics, for a happy health gut 🙂