How to Make Sauerkraut
Fermented foods are how people have taken their pro-biotics for thousands of years and they are so much tastier than a pill! I learned how to make sauerkraut a couple of years ago and is one of the easiest and yummiest fermented foods to make. You only need 3 ingredients.
First take a head of cabbage (or however much you want), wash and dice.
Then pound the cabbage with a mallet, stone or big wooden spoon. Anything heavy enough to help break it up and squish up the juices.
Start layering it into the jar you are going to ferment in. Sprinkle a layer of cabbage,
Then a layer of sea salt (not a whole teaspoon, this was just to show what kind of salt I use)
Then a layer of whole caraway seed.
Continuing layering until you run out of cabbage or your jar is full. It is best to use a jar that won’t leave a lot of space at the top. Usually I use gallon size swing top jars, but this was a tiny little head of cabbage given to me by a friend, so it wouldn’t have filled up the big jar. Once the jar is full or cabbage you can pour a little bit of whey in (although this step is optional, since the salt and cabbage will ferment just fine without it). If the juices from the cabbage, plus any whey do not provide enough liquid to cover the cabbage, add water until the cabbage is all under liquid. Then seal it up! You do not need this kind of jar. Just one that is as airtight as possible.
That part on the top isn’t necessary, but it lets out the CO2. You can ferment sauerkraut however long you want. I usually do it four weeks. So, it is in my pantry now. Ready next month!!!!
Now you try.
Thank you to the Sally Fallon’s Nourishing Traditions cookbook for the recipe, which I have only minimally adapted.
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