Our homage to Valentine's Day, planned five weeks ago when we firsty crafted this ferment and brined it in our ceramic Harsch crocks. The lovely rose-colored kraut that emerged mixes green and red cabbage and features a very subtle finish of star anise and lemongrass. A forkful or two a day is enough to give your system a probiotic boost.
Ingredients: green and red cabbage, Celtic sea salt, lemongrass, star anise, black pepper
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.