In The Raw

After hearing about my friend's fermented sauerkraut-making extravaganza this winter, I decided to give it a go. Now, I've gotta be honest. Having been raised by Hungarians, when I think of sauerkraut, memories of kolbász (garlic sausage) and székely goulash (pork stew) come to mind. So, it was a little bit of a stretch for me to envision eating sauerkraut in the raw . But hey, this journey into Raw Food Land has been all about stretching my self-imposed limitations, exploring new foods, and creating new taste memories. When I learned that cultured vegetables add valuable probiotics and enzymes to your body, which help stamp out Candida , boost your immune system and curb your cravings for sweets, I was all "Let's get fermenting!" So How Do We Do This? In a nutshell, raw cultured vegetables are made by shredding cabbage or a combination of cabbage and other veggies, and then packing them tightly into an airtight jar or crock. They are then left to ferment