Servings: 6 Cups
Most sauerkraut recipes require days of tending. While this raw method is preferred,
most people don’t have the time or space to do it. This cooked version speeds up the process. Cab- bage is natures broom as it helps clear out your intestines and has a ton of nutrients.
1 Head Green Cabbage, Outer Leaves Removed, Thinly Sliced
1⁄2 Cup Distilled White Vinegar 1 Tablespoon Coarse Sea Salt
In a medium saucepan, combine cabbage, vinegar, salt, and 11⁄4 cups water. Cover, and cook over me- dium heat, stirring occasionally until cabbage is tender (30-35 minutes) Add more water if necessary. Store in the refrigerator for up to 2 weeks.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner