Wednesday, March 21, 2018

Homemade Sauerkraut Recipe/ Step by Step

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. πŸ˜πŸ‘ 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!
Basically, massaging shredded cabbage with salt (~10 minutes) The salt pulls the water out of it. Keeping it submerged under the liquid in an oxygen free environment without killing the Lactobacillus. The lactic acid fermentation allows the good bacteria to stay.
Perfect for layering into a sandwich. Delicious, benefitful and crunchy.


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)
* 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.

*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. πŸ‘
* 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 😁 


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