Fermented Vegetables: Russian Sauerkraut

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

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Makes 7½ to 10 quarts 

• 4½ pounds green cabbage, shredded
• 2 pounds green or semi-green tomatoes, cut into strips
• 1 pound carrots, shredded
• 1 pound turnips, shredded
• 1 pound celery, sliced
• 1 pound onions, sliced
• 2 red and 2 yellow bell peppers, cut into strips
• 1 bunch dill, chopped
• 5 bay leaves
• 6 cloves garlic, sliced
• 10 to 20 thin slices horseradish root
• 3 tablespoons mustard seeds
• 2 tablespoons juniper berries
• Salt (½ to ¾ teaspoon per pound of vegetables)
• Salt water to cover (1 tablespoon salt per quart of water)

1. 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.
2. Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 6 weeks at temperatures recommended above.

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.

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