hi all
I just made some of this, haven't made it for years, forgotten how good it was. I had some spare veggies, cabbage and cauliflower, and thought it'd be a good way to use them up:

1/2 head cabbage
1/2 head cauli
2 cups assorted sprouts (mung bean, lentil, alfalfa etc)
sea salt to taste (about 2 tspns)
sprinkling ACV

I cut up the cabbabe and cauli into little pieces, mixed in the sprouts, added the salt and vinegar, then massaged it all together. Then placed the mixture into a big jar, pressed it all down tight so there wasn't any room at the top, put cling film tightly over the top, then the lid on tight. I'll leave the jar in a quiet dark place for a week or 2. Not sure if I make it correctly, but I love it! Even the mixture before fermentation is yummy, I ate a plateful already


ps if anyone has any other ideas for soeurkraut I'm all ears



Edited 1 time(s). Last edit at 06/18/2009 03:32PM by lisa m.

i love the name sproutkrout !

i am definitely gonna try this thanks !

...Jodi, the banana eating buddhist

Yum!

that sounds great.

ha, I can't take credit for the name I'm afraid Jodi I found it at the Funky Raw festival in Cornwall a couple of years back, some guys were doing it there. For anyone who's interested, they now run a raw food restaurant called Manna in Brighton, go along if you get a chance, I hear it's awesome!