Homemade sauerkraut is one of the easiest and least expensive options to add probiotics to our diet. Plus, I just noticed that making sauerkraut is a great arm workout. 😁👍 Have you ever had the experience of making your own sauerkraut yet? All you need is cabbage, salt and a jar. I used sea salt. That’s all!
Perfect for layering into a sandwich. Delicious, benefitful and crunchy.
Ingredients:
1 head of cabbage
2 tbsp sea-salt
Spring water (just a little if needed)
*Start with really clean tools and knead the cabbage with clean hands.
*Discard the wilted, limp, outer leaves of the cabbage. (Save one or two leaves for later)
* Shred the cabbage and transfer it to a large bowl.
* Add salt and knead, squeeze with your hands very well.
* Transfer to a jar ( two-quart)
*Start with really clean tools and knead the cabbage with clean hands.
*Discard the wilted, limp, outer leaves of the cabbage. (Save one or two leaves for later)
* Shred the cabbage and transfer it to a large bowl.
* Add salt and knead, squeeze with your hands very well.
* Transfer to a jar ( two-quart)
* Press and make sure there is no air in the shredded cabbage.
* Be sure that the cabbage stays submerged in liquid.
* Add spring water if needed.
* Use the reserved leaves to cover and press down the shredded cabbage.
* Cover the jar with a clean cloth and use a rubber band to secure it.
* Letting the cabbage ferment at room temperature (for beneficial bacteria to grow)
* Keep the jar in a cool and dark place for the best result.
* Over the next 24 hours, press the cabbage every few hours ( I use a jam jar filled with rocks) or use a wooden spoon.
* Store the jar for 3-10 days. Make sure that the liquid level is high enough after 24 hours. If you need to add water, dissolve one teaspoon salt in a cup of water. The kraut will continue to ferment and became tastier after.
* Add spring water if needed.
* Use the reserved leaves to cover and press down the shredded cabbage.
* Cover the jar with a clean cloth and use a rubber band to secure it.
* Letting the cabbage ferment at room temperature (for beneficial bacteria to grow)
* Keep the jar in a cool and dark place for the best result.
* Over the next 24 hours, press the cabbage every few hours ( I use a jam jar filled with rocks) or use a wooden spoon.
* Store the jar for 3-10 days. Make sure that the liquid level is high enough after 24 hours. If you need to add water, dissolve one teaspoon salt in a cup of water. The kraut will continue to ferment and became tastier after.
*If you see a layer of mold on the outer leaves, don’t worry, simply discard it. Your sauerkraut is still ok. Unless it smells off.
* When you see bubbles, foam and white scum on the surface of your sauerkraut is normal, a sign of healthy fermentation. 👍
* When you see bubbles, foam and white scum on the surface of your sauerkraut is normal, a sign of healthy fermentation. 👍
* Start tasting it after 3 days. If you think the taste is good, refrigerate it. You can eat it every stage of the process.
The sauerkraut will last for months in the fridge. So, let’s make a big batch next time 😁
