Key Lime Kraut

One fluid ounce of Key lime juice contains 14 percent of the vitamin C daily requirement. Sufficient vitamin C intake will not only improve the immune system, but it can also create and maintain collagen, an essential protein found in hair and skin. All citrus fruits can assist people with type 2 diabetes due to the high levels of soluble fiber (prebiotics) to help regulate the body’s absorption of sugar into the bloodstream, and reduce the frequency of blood sugar spikes. This kraut is a great way to get extra vitamin C and tons of probiotics too. You'll love the mix of flavors!

Course: Appetizer, Side Dish, Snacks

Servings: gallon

Equipment

2 Half Gallon Jar
2 Airlock Lids

Ingredients

1 package Veggie Starter Culture or you can use ½ cup kefir whey
1 Key Lime cut into slices (or a small regular lime)
1 large head cabbage
1 apple
1 tablespoon Celtic Sea Salt
filtered or spring water with minerals

Instructions

If using the starter culture, stir together the culture and 1/2 cup of water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
Remove outer leaves of cabbage. Cut out the core on the cabbage.
Using a food processor, shred your cabbage and apple. (If you don't have a food processor you can chop by hand)
Add your cabbage to a large bowl and add salt and toss with cabbage to combine evenly.
Pack cabbage mixture into a canning jars. Make sure you save two inches at the top of the jar for the cabbage to expand.
Add the Cutting Edge Cultures or kefir whey to the jar or jars. Spread it evenly.
Add your lime slices to the jar.
Fill the rest of the jar with water. Leave 2 to 3 inches at the top of the jar for kraut to expand.
Place secure lids or airlocks on jars. Set in a cool place, out of sunlight for 6 to 7 days. After 6 days taste them and if they're tart tasting they're ready, and you can eat them or place them in the refrigerator.

Notes

You can check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water or add more water to cover. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water. These can last at least 9 months or longer in your fridge.