Paul’s Five Flavors Multicolor Sauerkraut Recipe

1. Use a large stainless steel bowl and a large four-sided grater.

2. Grate to taste—green and red cabbage (dense heads), carrots, peeled yellow beets, French red–white radish (or substitute daikon), peeled jicama, fresh peeled turmeric, fresh peeled ginger.

3. Mix all ingredients. Add caraway seeds and dill to taste.

4. Add about 1–1¼ teaspoon of Himalayan Krystal salt or salt brine to taste.

5. Optional ingredients: Red Dulce, Hijiki

6. Mix all ingredients well.  Pack well into jar. Fill jar to about ½ inch from the top. Best wet but not too wet. Clean around the outside of the jar after placing lid on top.

    

7. Mix all ingredients well.  Pack well into jar. Fill jar to about ½ inch from the top. Best wet but not too wet. Clean around the outside of the jar after placing lid on top.