Fermented Vegetables: Russian Sauerkraut

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Fermented Russian Sauerkraut, Cucumbers and Root Vegetables provide digestion-enhancing enzymes in a tasty, colorful package.

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<em>Makes 7½ to 10 quarts</em>
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<ul>
<li>4½ pounds green cabbage, shredded</li>
<li>2 pounds green or semi-green tomatoes, cut into strips</li>
<li>1 pound carrots, shredded</li>
<li>1 pound turnips, shredded</li>
<li>1 pound celery, sliced</li>
<li>1 pound onions, sliced</li>
<li>2 red and 2 yellow bell peppers, cut into strips</li>
<li>1 bunch dill, chopped</li>
<li>5 bay leaves</li>
<li>6 cloves garlic, sliced</li>
<li>10 to 20 thin slices horseradish root</li>
<li>3 tablespoons mustard seeds</li>
<li>2 tablespoons juniper berries</li>
<li>Salt (½ to ¾ teaspoon per pound of vegetables)</li>
<li>Salt water to cover (1 tablespoon salt per quart of water)</li>
</ul>
<ol>
<li>Shred cabbage into a large bowl; add remaining vegetables, spices and salt. Gradually add mixture to the crock, crushing to release juices. Add weighting stones and push down firmly.</li>
<li>Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 6 weeks at temperatures recommended above.</li>
</ol>
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<em>Michael O’Brien studied biochemistry at Colorado State University. Previously an electrical engineer, he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to understand and promote healthy lifestyles.</em>
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<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/the-surprising-health-benefits-of-fermented-foods.aspx”>Fermented Vegetables</a>.</p>

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