Ginger-Caraway Probiotic and Enzyme Salad Recipe

Eating probiotic-rich foods is an excellent way to get clear skin. Get into the habit of making this probiotic and enzyme salad recipe as often as possible.

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  Get into the habit of making this skin-beautifying probiotics and enzyme salad weekly, or as often as possible. Add a little sea salt if that motivates you to eat it more often. 

Ingredients:

• 4 cups shredded green or purple cabbage
• 1 inch ginger root, cut into strips
• 1 teaspoon caraway seeds
• Cold, filtered water
• 3 to 4 outer whole cabbage leaves

Instructions:

1. Place cabbage in a large mixing bowl. Toss ginger and caraway seeds in with the cabbage to thoroughly combine.

2. Pack firmly into a Mason jar. Every few inches, use your fist or some type of kitchen utensil to firmly press the veggies down and compress out all the air. Leave about 2 inches at the top, and fill just to that level of the compressed cabbage with cold, filtered water. (Do not use tap water for this because it might contain compounds that can kill the beneficial bacteria.) Fill the remaining space with the outer cabbage leaves, firmly rolled up into cylinders. Cover the jar tightly.

3. Let your salad sit in a warm cabinet, ideally around 68 to 70 degrees, for about 5 days. After 5 days, remove and discard the outer cabbage leaves and serve. The salad should have a tangy taste.

4. Store any unused portion in the refrigerator, which will keep it fresh for at least a few weeks (though if you’re eating it regularly, as I recommend, hopefully your current batch should only last one or two weeks!). Makes one 32-ounce Mason jar.

Note: Make sure all the jars and equipment that touch your salad have been sterilized at the boiling point to remove any harmful bacteria.