The time has gone so fast I swear it seems like I just started on this plan. 2 days to go.
One of the things that I have to eat for the final 3 days is Sauerkraut, which is a natural source of lactic acid, a highly beneficial organic acid.
Who ever knew that sauerkraut is so good for you?
You can make your own vitamin, fiber and enzyme rich sauerkraut by using this recipe from the book. Most of the sauerkraut in the stores is cooked. Cooking kills the enzymes and microflora that you need to restore the friendly bacteria in your system.
Remember that this is raw not cooked sauerkraut. Big difference in taste. I ate it because it was good for me...not because I loved it!
Ann Louise’s Homemade Sauerkraut
4 cups shredded cabbage (can mix green and red. I also like my cabbage sliced instead of shredded)
1 teaspoon dried mustard
1 teaspoon caraway seeds
1 teaspoon salt
1 garlic clove, minced
2 Tablespoon freshly squeezed lemon juice
1 Cup filtered water
In a glass container with cover, combine cabbage, mustard, caraway seeds and salt.
In a separate bowl, combine the garlic, lemon juice and 1 Cup filtered water.
Pour mixture over cabbage.
Cover tightly. Set aside and keep at room temperature for at least 3 days, shaking occasionally.
Bon Appetit!
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