Probiotic and Enzyme Salad
Salad
Ingredients
1 medium head of green (or red or mix) cabbage shredded in food processor or finely sliced
unpasturized Celtic sea salt
8 cabbage outside leaves unshredded
4 cups filtered (not tap) water
4 inches gingerroot (optional) peeled
1 Tablespoon of unpasteurized miso paste (optional)
Description
This raw, cultured salad serves as a wonderful source of digestive enzymes that helps you more thoroughly digest foods, as well as another source of probiotics to help build good gut flora and strengthen your immune system. A stronger immune system means a healthier you, and you in better health is even more beautiful than you are right now.
Eat ½ cup of the salad at lunch or dinner every night.
Use meso OR salt. The meso is for flavor and does not have to be added. Use high quality sea salt if you can’t find the miso. Can use caraway seeds for flavor too.
Adding Probiotic & Enzyme salad will make a huge difference in a very short time! If you don’t have the time or patience to make it yourself, you can also purchase raw sauerkraut from the refrigerated section of your local health food store. If you want to add this beneficial salad right away without waiting the five days, get yours started and spend the next few days eating the health food store variety.
Don't eat if it smells bad.
Directions
Place the shredded cabbage in a large mixing bowl. Sprinkle a bit of salt over cabbage and mix through (it will draw out moister in the culture). Add caraway seeds (optional for variation).
In your blender, mix filtered water (not tap water), gingerroot (optional), and miso (optional) until smooth.
Pour liquid ingredients over cabbage. If not using meso and ginger and only the water, just fill up to top of shredded cabbage.
Pack the mixture as tightly as possible (less air the least possibility for bacteria) into four 24-ounce glass jars you have sterilized in boiling water. Use a wooden spoon to ensure it is well packed. Push down as much as possible to squeeze out air.
Leave two inches at the top of the jar so the mixture has room to expand.
Roll the outer cabbage leaves into tight rolls and place them on top of the mixture, filling the remaining two inches. Pack as tightly as possible (again the less air the better).
Tightly close the jars.
Leave the jars in a pantry (or cool dry place around 65–75 degrees) for five days. The cabbage will begin to ferment. Bubbles are good.
After five days (up to a month), remove the rolled cabbage leaves and refrigerate the jars.
Notes
After opening the jars keep for up to one month in the refrigerator.