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Detoxifying Sauerkraut Recipe for Spring

March 7, 2017 By Alana 3 Comments

As we head into spring, it’s only natural to feel the urge to get rid of all the junk our bodies have stored throughout winter. I’m planning to stack my spring meal planning with foods rich in chlorophyll for all kinds of detoxification benefits. Enter my friends: cilantro and parsley!

Detoxification is just one step towards resetting yourself for spring. You may find it necessary to seek the assistance of a professional. BetterHelp.com is the largest online counseling platform to enable you to connect with a professional counselor to help improve the quality of your life.

But back to the recipe. Cilantro is known to be a natural chelator and aids in reducing levels of heavy metal in the body. Parsley is good for detoxifying the kidneys and has been shown to have a detoxifying effect on the liver as well. Both foods are most powerful in their raw state, so why not ferment them?

This detoxifying sauerkraut recipe is actually a double dose of detoxification for your body. Not only does it feature chlorophyll-rich cilantro and parsley but it’s SAUERKRAUT, which is a detoxifying food in itself.

Detoxifying Sauerkraut Recipe

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For this Detoxifying Sauerkraut Recipe, you’ll need:

1 head organic cabbage

1 – 1.5 lbs organic carrots

Organic sea salt

1 head organic cilantro

1 head organic parsley

Glass jar and lid – half gallon size

I normally do no list organic components in my recipes, as I believe that is a personal choice. However, it’s important to use organically grown ingredients in this recipe because we are aiming for detoxification.

Start by removing the outer leaves of the cabbage and the core. Set aside for later.

Next, shred the cabbage. I use a food processor but an actual cabbage shredder or knife would work great too.

Then peel the carrots, trim off the ends and grate.

Finally, roughly chop both the cilantro and parsley.

Combine all ingredients in a large bowl or pot and sprinkle with sea salt at a ratio of 1 tablespoon salt to 1 3/4 lbs vegetables. Massage the mixture until it begins to sweat and there is noticeable liquid in the bowl.

Detoxifying Sauerkraut Recipe

Now it’s time to pack the mixture into a jar. I recommend using a big wooden spoon (or your fist) to pack everything down as you don’t want any air pockets.

Detoxifying Sauerkraut Recipe

Then cover with a glass weight OR the outer cabbage leaves topped with pieces of the core. Be sure the vegetable mixture is completely submerged in brine. Cap with a lid or an airlock device and let ferment at room temperature for 14 days to one month. If you do not use an airlock, be sure to place the jar in a bowl to catch any overflow during the first week. You’ll also want to “burp” the jar a few times a day during the first 4-5 days. I used The Easy Fermenter as my airlock for this recipe. I like these caps because they allow the air to escape, so I don’t have to worry about burping. They are also easy to open once your sauerkraut is ready to eat!

Make your detoxifying sauerkraut at home!

Detoxifying sauerkraut with cilantro and parsley!

Detoxifying sauerkraut with cilantro and parsley!
5 from 1 vote
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Detoxifying Sauerkraut Recipe for Spring

This sauerkraut recipe features detoxifying foods to support your overall well being. 

Course Side Dish
Keyword cilantro, parsley, sauerkraut
Servings 1 jar
Author TheWildGut.com

Ingredients

  • 1 head organic cabbage
  • 1 - 1.5 lbs organic carrots
  • Organic sea salt
  • 1 head organic cilantro
  • 1 head organic parsley

Instructions

  1. Remove the outer leaves of cabbage and set aside
  2. Cut the cabbage into quarters
  3. Remove the core and set aside
  4. Shred the cabbage
  5. Trim ends off of the carrots and peel
  6. Shred the carrots
  7. Roughly chop the cilantro and parsley
  8. Place all the cabbage, carrots, parsley and cilantro in a large bowl or pot
  9. Sprinkle with sea salt at a ratio of 1 tablespoon salt to 1 3/4 pounds vegetables
  10. Massage the cabbage until it begins to sweat
  11. Pack vegetable mixture into glass jar
  12. Cover vegetable mixture with a layer of cabbage leaves (the outer pieces that you set aside)
  13. Then place pieces of the core on top to keep the vegetable mixture submerged in brine
  14. Cap the jar and let sit for 14 days to one month
  15. Move to cold storage

 

Filed Under: Blog, Recipes, Sauerkraut Tagged With: carrots, cilantro, parsely

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Reader Interactions

Comments

  1. Alicia@ Eco Natural Soap

    March 17, 2017 at 4:05 pm

    Oh I definitely need to make this!!

    Reply
  2. Aaron Alexander

    April 8, 2019 at 6:08 pm

    5 stars
    This recipe is sooooo good. My first recipe to test the Nourished essentials lid and it worked great!

    Reply
    • Alana

      April 9, 2019 at 7:37 pm

      So glad to hear it! Happy Fermenting!

      Reply

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Hi! We're Matt & Alana! Fermented Food and Drink Makers. Fitness Lovers. Avid Travelers. and Real Food Eaters.
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We’re not medical professionals and we don’t claim to know it all. We are two people who have found success physically, mentally, and emotionally by focusing on stuff that DOES matter and getting rid of the junk that DOESN’T. Please contact your doctor before making any changes to your diet or exercise program.

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