Sprouted Seed Sauerkraut

This sprouted seed sauerkraut is a delicious and healthy way to get your daily dose of probiotics. It's made with a variety of sprouted seeds, shredded cabbage, and sea salt. The fermentation process gives the sauerkraut a tangy, sour flavor that is sure to please your taste buds.

Sauerkraut is a fermented cabbage dish that has been around for centuries. It is thought to have originated in China, and it was brought to Europe by traders in the Middle Ages. Sauerkraut was a staple food for sailors during long voyages, as it is a good source of vitamin C and other nutrients. Today, sauerkraut is enjoyed all over the world as a condiment or side dish.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup sprouted sunflower seeds
• 1 cup sprouted pumpkin seeds
• 1/2 cup sprouted flax seeds
• 1/4 cup finely shredded red cabbage
• 1/4 cup finely shredded green cabbage
• 1 tablespoon sea salt
• 1 tablespoon whey (optional)
• 1 cup filtered water

Instructions

1. In a large bowl, combine the sprouted seeds, cabbage, sea salt, whey (if using), and water. Use your hands to massage the mixture until the cabbage has softened and released its juices.
2. Transfer the mixture to a clean glass jar. Cover the jar with a lid and leave it at room temperature for 7-10 days, or until the sauerkraut has reached your desired level of sourness.
3. Once the sauerkraut is fermented, store it in the refrigerator for up to 6 months.
4. Enjoy!

Why It Works

• The sprouted seeds in this recipe add a nutty flavor and a crunchy texture to the sauerkraut.
• The shredded cabbage provides the base for the sauerkraut and gives it a slightly sour flavor.
• The sea salt helps to preserve the sauerkraut and gives it a salty flavor.
• The fermentation process gives the sauerkraut a tangy, sour flavor and makes it a good source of probiotics.