Green Kraut
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Two of the best things we can do to support our Liver energy is eat lots of dark greens, and eat fermented foods.
This is a quick, easy and delicious recipe that you can add to oatcakes, sprinkle on top of salads or as a condiment to enhance practically any dish.
Cruciferous vegetables (including broccoli, kale, cauliflower and cabbage) contain goitrogenic substances that have the potential to affect hormone function and thyroid medication.
These foods are fine when consumed after they have been cooked, but can also be offset by adequate iodine (e.g seafood) snd selenium (e.g seafood and sunflower seeds) intake.
So my top tip for any sauerkraut is to add a little dried seaweed as an iodine source.
Ingredients
Makes 500ml
3 heads spring greens
10 wild garlic, finely shredded
3 spring onions, finely sliced
1 1/2 tbsp sea salt
1 1/2 tbsp dried seaweed flakes
Directions
Put the spring greens, garlic leaves and spring onions into a large bowl and sprinkle over the salt and seaweed.
Using your hands, massage, squeeze and knead the veg for 10 minutes to help them release their natural juices - the vegetables will become watery and limp.
Transfer the mix into a sterilised jar and pack them in tightly, placing a weight above if required, so that the veg is completely submerged in its juice.
Store in cool, dark place at room temperature for 3-5 days while it ferments, opening the lid once a day to release any build up pressure (burping!)
When the vegetables are bubbly and tangy, the kraut is ready.
Transfer to the fridge, where it will continue to ferment and develop in flavour over the next few weeks.
Ready to eat immediately - sprinkle or add to meals as desired, or enjoy as a snack.
