Homemade Sauerkraut
Basic Sauerkraut Recipe
Sauerkraut is an amazing two ingredient health elixir. Applying a bit of patience to a mixture of shredded cabbage and salt results in a lactobacillus rich condiment.
Ingredients:
1 medium head organic cabbage, cleaned, quartered and thinly sliced
1-1 1/2 Tablespoon salt per quart of shredded cabbage (I prefer sea salt.)
Directions:
In a large bowl combine the cabbage and salt. Thoroughly mix the ingredients with clean hands until the cabbage has softened and started to release some liquid.
Transfer the mixture to a clean 1 quart mason jar. (I like to use a wide mouth jar.) Pack the mixture into the jar using a spatula, clean hands or a muddler. Tamp the mixture firmly until the liquid released from the cabbage completely covers the mixture.
Apply a weight to the top of the cabbage mixture to keep the cabbage submerged in the brine. A smaller glass jar filled with water (like a 1 cup mason jar), a food safe plastic bag filled with water or a small dish work well.
Cover the jar with a clean dish towel and set it in a dark, cool corner of your kitchen. Check the sauerkraut every few days. If you see scum forming in the jar, remove it and wash the weight before replacing it.
Allow the sauerkraut to ferment between 4-14 days. A longer fermentation time will result in a more "sour" finished product. Taste the mixture periodically. When the mixture has reached the desired tartness, remove the weight, screw a lid on the jar and place the sauerkraut in the refrigerator. Enjoy a forkful daily as a gut supportive treat.
Once you have mastered this simple technique, experiment with adding veggies, herbs or spices to the mixture for additional flavor varieties.
Try some of the other easy ferments:
NATURAL FOODS FOR GUT HEALTH
PRESERVED LEMONS
HOMEMADE COCONUT YOGURT
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