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Sep 10, 2018 Recipes AMC Team 127 views

Beet and Cabbage Sauerkraut


  • 2 cups of finely sliced, cabbage
  • 5 cups of grated-beet
  • 1 teaspoon of caraway seeds
  • 1 large garlic clove grated
  • 2 teaspoons grated ginger


  • Place cabbage and beets in a bowl and massage with 1 teaspoon of salt. Allow to rest for 2 hours, until cabbage has wilted and released some water.
  • Place the mixture and all the juices in a clean mason jar and ensure to pack it down with the end of a wooden spoon. Cover with a cabbage leaf and pack it down further. Make sure the brine covers the cabbage leaf to prevent mould formation. Cover with a lid and ensure it is left slightly open, to ensure the mixture can breathe.
  • Let sit on counter for 24 hours and occasionally press down on cabbage. If after 24 hours, there isn’t enough liquid to cover the mixture, mix 1 teaspoon of salt with 1 cup of water and only add enough of the brine to ensure the mixture is covered.
  • Leave on counter for 3-4 days, occasionally pressing down. There will be a pungent smell, this is quite normal.
  • Close the lid properly and place jar in fridge. Allow to chill over night and then consume.
AMC Team

About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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