Red Cabbage Sauerkraut

One should include fermented vegetables in your daily diet. This easy recipe is very versatile. Top one half of an avocado with it, add it to a salad, eat it with lunch and dinner, use it as an appetizer or a side dish.  Just a single tablespoon is packed with many probiotics, vitamins and minerals.

1 organic red cabbage
1 organic carrot
1 small organic onion
1 teaspoon organic thyme
1 teaspoon organic dill
1 teaspoon organic coriander seeds
1/2 teaspooon organic fennel seeds
1/4 teaspoon organic mustard seeds
Celtic sea salt to taste

optional: a small branch of cherrywood, grapevine or raspberry

Use a food processor to shred the cabbage, carrot and onion. Add sea salt and massage the vegetables for 5 minutes. Taste and add more salt if necessary - it should be a bit on the salty side, but not too salty. Soon you should see some liquid coming out of the vegetables.

Stuff a very clean glass jar tight with the vegetables, pushing most of the air out as you fill the jar. Leave 2 inches of free space at the top of the jar for fermentation. Add the rest of the ingredients on top of the vegetables and make sure everything is completely submerged in the liquid. Optionally, add a tiny branch of wood.

Cover lightly and leave at room temperature for 5-7 days. Ferment to taste and when complete put the jar in the refrigerator to stop further fermentation.