A Valuable and Health-promoting Fermented Food

Sauerkraut - Please use all organic ingredients

Makes 1/2 gallon

1 + 1/2 large heads cabbage - we prefer purple

2 tablespoons kelp powder

2 teaspoons minced garlic

2 teaspoons dill  weed or ground seeds

1 cup chopped kale - we prefer purple

Remove outer leaves and save.  Wash and grate cabbage.  Mix cabbage and herbs, then place in a glass or porcelain container.  A one-gallon glass jar is a good choice.  Mix in 1/4 cup plain organic whole milk yoghurt.  Place in container ( avoid metal or plastic ) and lay outer cabbage leaves on the top of the mixture.  Set a plate on the top or set the lid loosely.  Put a weight on top of the lid.  Let this sit at room temperature for five days. Remove the foam and outer leaves and mix the juice thoroughly.  Store covered in the refrigerator.  This should keep for several weeks, however it is good to have some every day.