Homemade Sauerkraut


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I love Sauerkraut! However, there are very few brands of sauerkraut on the market that are raw.  Most commercially sold sauerkraut are usually pasteurized which means that most of the healthy probiotics are killed off. The ones that are raw are overly priced considering how easy it easy to make raw sauerkraut.  When all of my cabbages finally harvested, I went on a mission to make the best raw sauerkraut. I consider cabbage a superfood with all of the high amounts of cancer fighting nutrients, enzymes and phytochemical that are stored within the leaves.  When you ferment the cabbage it becomes even more nutritious and full of probiotics. Probiotics are so great for keeping your digestive system working at tip top shape and they are also good for boosting the immune system.  

So here are the Ingredients you will need:

  • 1 Large Cabbage (green, red or purple)
  • 2 Tablespoons of Himalayan Salt or Sea Salt
  • 2 large cabbage leaves
  • Stones
  • Optional: Shred a carrot, add a bit of grated ginger or garlic

You will need a tight fitting jar so no air can get in.  I have a ceramic fermenting pot that I use but you can very well use a glass jar with a tight lid or even better one that has a rubber seal that you can clamp down.

Directions:

  • Cut off outer layers of cabbage leaves.  Save a couple that will go on the top
  • Slice the cabbage as finely as you can.  You can use a food processor
  • Add the sliced cabbage and the salt to the mixing bowl
  • Massage the salt into the cabbage
  • Keep doing this.  As the cabbage softens, juice will form, this is the brine that will help the cabbage ferment. 
  • Fill the jar up with the cabbage and brine.
  • Push down the cabbage with a wooden spoon to release all air pockets.
  • Make sure all of the cabbage is under the brine, if it is not add a bit of clean water.
  • Take the outer cabbage leaf you saved and place on top, folding it if you have to so it acts like a lid on top of the cabbage, salt, brine mixture.
  • Take a stone or multiple stones and place on top of outer leaf and push down. You can leave them there.
  • Then place the top on the jar.
  • Leave at room temperature out of direct sunlight for about 4 days.
  • Take the lid off once a day to release any air/gas that have built up.
  • I start doing a taste test at day 3.
  • Once the sauerkraut gets to the point where you like it, then take the stones and outer leaves out and store in the fridge. 

Tips:

  • If you see a bit of mold at the top its ok just clear it away.  If there is a lot of mold you will have to start again!
  • It can be stored in the fridge for many months.
  • It is a wonderful addition to salads, wraps, on crackers, etc.
  • When you are fermenting take good care of your hygiene so only good bacteria can thrive.

Please feel free to write me below with any questions or comments! I love hearing from you!!

in gratitude,
  ~ Alex
Earthie Mama

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My daughter and one of our glorious cabbages

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