• smallish head of red cabbage sliced finely
• 1.5 tsp salt per pound of cabbage

Mix cabbage and salt in bowl. Cover and let sit overnight. Pack cabbage in quart mason jar. Weight cabbage with pint glass partially filled with water. Cover and date mason jar/pint glass contraption. Check daily. When the liquid level drops considerably (about 1/4″-1/2″) sauerkraut is done.

Adapted from Mother Earth News.

• 1 cup raw cashews
• 1 tbsp fresh lemon juice (1/2 lemon)
• 2 tsp apple cider vinegar
• 1/2 tsp sea salt
• 1/2 (up to 3/4) cup water

Soak cashews overnight. Drain and rinse the cashews and place in blender or food processor. Add lemon, vinegar, salt and water. Blend on high until smooth. Once smooth transfer to a small container and refrigerate until ready to serve.

From A Special Holiday Recipe from Jean-Michel Cousteau.

• ginger – 2 parts
• cinnamon – 3 parts
• cardamom – just a pinch

Steep 1 teaspoon in a cup of hot water for 10 to 15 minutes.

From The Complete Book of Ayurvedic Home Remedies by Vasant Lad.