Blueberry Spinach Kraut
This pairs well with sprouted tortilla chips. They are becoming more popular and there are several on the market now. I am loving Unbeatable Blue Tortilla Chips.~Donna
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  • 1/4teaspoon Cutting Edge Culturesor use 1/2 cup of kefir whey
  • 1/2cup cranberry or blueberry juiceYou can use just cranberry juice or just blueberry juice.
  • 1/2head green cabbageshredded or chopped finely
  • 1tablespoon Celtic Sea Salt
  • 1handful spinachchopped or shredded
  • 1large shallotchopped finely
  • 1-1/2cups blueberriesfresh
  • Waterfiltered
Servings: Gallon
  1. Mix the Cutting Edge Culture or kefir whey into the cranberry and/or blueberry juice and mix well till culture package is dissolved.
  2. Place the shredded or chopped cabbage in a bowl and sprinkle with Herbamare seasoning (or salt).
  3. Add the next 3 ingredients and mix together well. Firmly pack the mixture into glass canning jar, leaving an inch or two for the cabbage to expand when it ferments.
  4. Add the starter (or whey) to chopped vegetables in jars and fill the jars with water, leaving an inch or two at the top.
  5. Seal jar tightly and let sit on your counter for 6 days, then place in refrigerator.
  6. I like the taste best after it has been in the fridge for a few weeks. It gets better with age and at 4 to 5 weeks it is super tasty.