Living Kraut

IMG_3711I used up the last of my living kraut today so I promptly made another. I just can’t live without it! I put living kraut on everything, It’s so delicious. Unfortunately I will not get to enjoy it for another week as it has to ferment. I love adding this kraut to most of my meals, it brings the flavor to another level. An added plus is not only is it delicious it’s beneficial to the digestive tract as well. Fermented foods should be apart of everyones diet, they do wonders for your health.

Fermented foods are helpful to the gut/digestive tract for many reasons, helps restore balance of good and bad bacteria by providing healthful probiotics, improves digestion, high in enzymes which the body needs to absorb nutrients, increases vitamin content, increases the absorption of nutrients, aids in the regeneration of the gut lining, just to name a few of the benefits, there are many more.

Good health starts in the gut. Many doctors believe most diseases originate in the digestive system. By healing or maintaining a healthy gut one can eliminate many diseases. Eating fermented foods helps the gut remain in a healthy state where disease can not thrive.

This living kraut is completely raw, no cooking or heating required. the recipe is below:


  • 1(each) Cabbage(purple&green)
  • 2 Daikon Radish
  • 2 Leeks
  • 3 Carrots
  • 1/2C. Wakame(seaweed)
  • 1 Peppers(red or green) *optional
  • 1tbs Herbs and Spices of choice *I used Powders, Celery Seed, Garlic, Onion, And Coriander*
  • 1/2tsp Probiotic powder *optional
  • 1/4C. Himalayan Salt


  • Chef knife
  • Lrg Bowl
  • Grater
  • Large Jar with lid


  1. Before slicing your cabbage remove two large leaves and set aside. You will need these later.
  2. Place your wakame in a bowl add water and let it soak.
  3. Chop, grate, or shred all your veggies and add them to the large bowl~ the cabbage brine does not soften, do not add it to the bowl.
  4. Add the himalayan salt to the mix; the salt help to pull all the moisture from the veggies to create the water it will later ferment in.
  5. Once all your veggies and salt have been added to the bowl begin mixing and massaging them by hand. Use a lot of pressure you will notice they will begin to soften and water will start to appear in the bowl.
  6. Continue to massage the mix until the veggies have completely softened
  7. The veggies will decrease in size once massaged and the bowl should contain water. Now add in your spices, probiotic powder, and the wakame with some of it’s water. *fermenting the veggies allows it to create its own probiotics, however, if you are would like to ensure you have more you can add the powder.
  8. Mix again and prepare to place the veggies in your large jar.
  9. Begin packing your kraut into the jar, stoping occasionally to push kraut down with your fist pushing the water to the top.
  10. Do not fill jar to the top, you want to leave space for the gas, from fermenting, to escape. Once you get all your kraut in the jar place your left over cabbage leaves on top and give one final push to get most of the liquid over the top of the leaves.
  11. Place the lid loosely over the jar and place in a dark place. The kraut can ferment from 4 days to a month depending on your desired flavor. You can test the kraut every few days to find your desired flavor. I leave my kraut to ferment for 7 days.
  12. once your kraut reaches your desired fermentation, remove the extra leaves place lid on securely and refrigerate.

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