Monday, December 9, 2013

The easiest sauerkraut recipe

This sauerkraut recipe is so simple and takes very little time. You can make this recipe with just cabbage, or with other vegetables and greens or even fruit. Also, you can make it with or without salt. The salt does give it an extra bit of crispiness. No water, culture, or whey is needed. 
Fermenting your vegetables makes them more nutritious, unlocking nutrients and culturing beneficial bacteria to help your body thrive!

For one batch
Prep time: 10 min Fermentation time: 5-10 days

Make sure all equipment is sterile, you do not want to introduce bad bacteria. 
1 bowl
1 mason jar
a knife
a cutting board
something to press your kraut into the jar with (optional, if your hand fits in the jar you can just use your fist/knuckles)


1 head of cabbage
1 tsp of sea salt (optional)

I like to make mine with cabbage, carrots, beats, and swiss chard, you can also add in apples, dried berries, spices such as caraway, ginger, garlic, celery zucchini, basically whatever you feel like. 
Adding more veggies, herbs such as parsley, and garlic and ginger make for an awesome immune booster. Not only are their going to be more nutrients from the food by fermenting them, the beneficial bacteria are going to make you have a better immune system also. The probiotics, or beneficial bacteria, in our guts protect us from parasites, harmful bacteria,  and toxic substances including mercury! 

  • Wash your cabbage. 
  • Take of the first 1 to 2 layers of leaves off your cabbage and discard.
  •  Take off another layer and save it for later.
  •  Take out the core of your cabbage and shred it by slicing it thinly with a knife (I do for one batch) or with some sort of cheese grater. If you are adding any thing else you will want to shred it as well, except for greens like swiss chard just chop those finely. 
  • Place all ingredients in a bowl with the salt if you are using it.
  • Using your hand, squish and kneed the mixture until the juices are getting released. 
  • Press the mixture into some sort of jar with a lid that will seal, such as a mason jar. You want this to be packed tight!
  • Using your reserved leaves, cover the top to take up any extra space.
  • Cover and keep in a pantry or some place similar. You want the area to have little to no light, be dry, and not to warm or cold. 
  • Let it sit from 5-10 days. A week usually works perfect for me but if it is unusually warm or cold it may take less or more time. You may want to keep a tray underneath because it has a tendency to bubble and leak. 

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