March 10, 2018
Sauerkraut 101
When I was diagnosed with an autoimmune disease 3 years ago, I dove into researching how to heal naturally, without immune suppressing drugs. One of the many things I learned on my path to wellness is the importance of Gut Health. So, I began taking a probiotic supplement daily, however good quality probiotics are expensive!
So, again I started to research on natural ways to get probiotics into my body. That is when I discovered lacto fermentation! Since then I have been making my own fermented veggies. I have made several different kinds of ferments, Golden Kraut, Festival Kraut, and Dilly Carrots to name a few. I always come back to plain old cabbage as my favorite, it is so easy and costs pennies per serving.
What you will need
Optional
- A large bowl -food processor
- A sharp chopping knife -mandoline
- A cutting board -air lock tops
- 2 glass quart jars -weights
Ingredients
- 1 large cabbage (approx 10 cups shredded)
- 1.5 to 2 TBSP good quality salt
- 1 TBSP caraway seed
Instructions
- Finely slice cabbage and place in bowl
- Sprinkle cabbage with half the salt, toss and let rest for 10 minutes
- Add the remainder of the salt and the caraway and massage mixture for 10 minutes to release the juices in the cabbage.
- Pack the mixture into clean jars pressing down enough so liquid covers the mixture
- Place a ¼ white onion or a weight on top to hold the cabbage under the liquid. Wipe the jar rim with a clean cloth
- Place a lid on the jar. If not using an airlock , you will have to “burp” the jar every couple days to release the gas
- Put your jars in a warm, dark area. I use the kitchen pantry
- Every few days for 2 weeks skim off any scum that may form on the surface, wipe the rim and put the lid back on
- Let stand 4 weeks in total. Then store in fridge for up to 6 months
Enjoy this sauerkraut, and many health benefits adding this food into your diet!
