Location

3446 Mt. Diablo Blvd.
Lafayette, CA 94549

Store Hours

Mon – Fri 10:00 – 05:30
Sat. – 09:00 – 02:00
  • 2 heads of cabbage, cored and sliced
  • 3 carrots, grated
  • 2 jalapeno peppers, seeded, cored, and thinly sliced
  • 1 onion, sliced
  • 1 tablespoon dried red pepper flakes
  • 1 tablespoon dried Mexican oregano
  • Salt according to the ratio of 3 tablespoons per 5 lbs of vegetables
  1. Slice the cabbage into 1/8 inch ribbons
  2. Use the same setting to slice the onion. & grate carrots in a food processor
  3. Seed, core, and chop the Jalapenos.
  4. Put all the vegetables, along with the oregano and pepper flakes in to a huge bowl and mix well.
  5. Weight contents of the bowl on a kitchen scale.
  6. At this point, start adding the salt according to a 3 tablespoons salt per 5 lbs of vegetable ratio. Mix the salt in slowly and massage and pound the contents of the bowl.
  7. Continue to pound and squeeze for about 10 minutes to release all the water.
  8. Transfer the contents of the bowl to a mason jar and smash the veggies down with your fist so that you have about 2 inches of brine covering them on the top. 
  9. Seal the jar and store in a dark place for at least 5 or 2 weeks if you want more benefits from the gut healing probiotics

Enjoy on its own or as a topping to any of your dishes and enjoy the probiotic benefits.

Original recipe from: http://www.southbeachprimal.com/fermented-curtido-salvadorian-sauerkraut/

 

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