If you would have asked me a few months ago if I liked sauerkraut I would have made a “that’s gross” face and said no. I honestly don’t remember the last time I had sauerkraut, but it just seems like something I wouldn’t like. Since I’m trying to incorporate more fermented foods in my diet I decided I’d give it a try..and I’m glad I did! This sauerkraut recipe is fermented and therefore filled with beneficial bacteria to help maintain or improve the balance of bacteria in your gut. A healthy gut digests and absorbs nutrients better, allows for regular bowel movements, improved immunity, and can even play a role in the control of some hormones.
SO, before you write this recipe off, take 10 minutes to try a small amount. It really is quite tasty (and that’s coming from several people who don’t normally eat fermented foods).
Notes
I like the sauerkraut as is, but sometimes I add pepper, other spices, or some sharp cheddar or feta cheese.
culturesforhealth.com is a great resource for all kinds of fermented recipes!
Ingredients
- 1-2 lbs cabbage (green, red, or a mixture)
- ~ 1 tsp. fine Himalayan salt per pound of cabbage
- Brine:
- 5g salt (~1 tsp) per 1 cup of water
Instructions
- Chop cabbage into small, thin strips or chunks (or put it through the food processor).
- Place cabbage in a bowl and sprinkle with salt.
- Mash the cabbage around for a few minutes to release some of the juice.
- Let sit for 30-60 minutes so cabbage releases more juice.
- Transfer to a quart jar and smash cabbage down so that it is all submerged under its own juice. ( I usually have to add some brine mixture to cover all the cabbage).
- Cover and set it on the counter for 3-10 days. (Make sure the cabbage stays submerged in the liquid. You can use fermentation weights, a smaller jar inside your quart jar, or a plastic bag filled with a bit of water.
- After a few days you should see lots of bubbles in the cabbage. You can put it in the fridge or let it sit out for a few more days and let it continue to ferment.
- This will store in the fridge for many months!
Notes
I like the sauerkraut as is, but sometimes I add pepper, other spices, or some sharp cheddar or feta cheese.
culturesforhealth.com is a great resource for all kinds of fermented recipes!
Ingredients
- 1-2 lbs cabbage (green, red, or a mixture)
- ~ 1 tsp. fine Himalayan salt per pound of cabbage
- Brine:
- 5g salt (~1 tsp) per 1 cup of water
Instructions
- Chop cabbage into small, thin strips or chunks (or put it through the food processor).
- Place cabbage in a bowl and sprinkle with salt.
- Mash the cabbage around for a few minutes to release some of the juice.
- Let sit for 30-60 minutes so cabbage releases more juice.
- Transfer to a quart jar and smash cabbage down so that it is all submerged under its own juice. ( I usually have to add some brine mixture to cover all the cabbage).
- Cover and set it on the counter for 3-10 days. (Make sure the cabbage stays submerged in the liquid. You can use fermentation weights, a smaller jar inside your quart jar, or a plastic bag filled with a bit of water.
- After a few days you should see lots of bubbles in the cabbage. You can put it in the fridge or let it sit out for a few more days and let it continue to ferment.
- This will store in the fridge for many months!