Sauerkraut supports intestinal flora, provides vitamin C and helps promote immunity against flu. In ancient times, seafarers ate it to prevent scurvy.
1 head white cabbage
1 head purple cabbage
4 teaspoons Celtic salt
1 teaspoon juniper berries
Grate the cabbage (a food processor using the large cutting blade lambsquartermakes this easy). Toss with the remaining ingredients. Place in a pickle press (see Gold Mine in the resources). Apply pressure with the press. Leave undisturbed 2 weeks. When you open the press, you may find mold on top of the sauerkraut; scrape it off and discard it. Rinse the sauerkraut well in a colander. Store in the refrigerator, where it will keep 3 to 4 weeks.
Makes 8 servings.
Other fare can be mixed into cabbage sauerkraut, including apples, beets, broccoli, carrots, cauliflower, celery, onion, and daikon radish. Sauerkraut also can be flavored with 1 tablespoon per batch of chopped basil, caraway seed, chili peppers, dill seed, garlic, ginger, dulse, or kelp.