by
Paul
Benhaim1 tsp hemp oil/ hemp butter (ghee)
Mix all and steam until cabbage is cooked, but still firm. Add hemp
oil (or butter) if desired and serve
Sauerkraut
RVGNS
1 medium size head of fresh cabbage, green and healthy looking
1 slice whole wheat bread, placed in a small piece of muslin or
hemp cloth (1 tbsp of raw whole-grain also works)
4 cloves garlic, cut into tiny pieces
1 tbsp hemp seeds
2 tsp Hulled hemp seeds
1 tsp caraway or cumin seeds
Fresh water
Coarsely shred cabbage. Place bread in bottom of a wide-mouth
glass jar. Add cabbage then mix in garlic and seeds. Do not pack
down too tight and leave 2 inches from the top. Place a tall
drinking glass (not plastic) bottom down in the centre of the jar,
packing down the ingredients. Fill with distilled water, not all the
way to the top. Cover jar with hemp cloth and fasten securely with
rubber band. Leave near a radiator, on top of a fridge or anywhere
else warm. The fermentation is quick and can usually be smelt
within a day, hence the need for the drinking glass to keep mix
packed down. Made without salt this is the real sauerkraut. Ready
in 5 days (taste to be sure), remove the little bag and jar. Keep