Traditionally fermented, home-made sauerkraut is not only a culinary delight, but a big boost for your health!
Most store-bought sauerkraut is not fermented the traditional way and does not contain the billions of probiotics that the real stuff does. So skip the store bought and do it yourself!
Making your own sauerkraut is simple and easy. Here is a quick tutorial for how to make your own sauerkraut at home:
For my favorite recipe, you will need 1 head of cabbage, a couple cloves of garlic and a tablespoon of sea salt
Finely chop, or shred, the entire head of cabbage.
As you shred, pack it into a glass canning jar, sprinkling a little sea salt and mixing it in as you go.
If you'd like, you can also mince some fresh garlic and add that to the mix. I usually use about 2 or 3 large cloves per head of cabbage.
Using a wooden spoon or pounder, pack the cabbage, salt and garlic down for about 10 minutes or until the juice starts to rise above the level of the vegetables. Make sure none of the vegetables are sticking up out of the juices.
Leave the lid slightly open to release the pressure from the build up of gasses as your sauerkraut ferments, or open every day to let it escape.
You can start taste testing after a few days. I like to ferment my cabbage for about 4-6 weeks, but some people prefer a milder ferment. Eat a bit with every meal - or at the very least once a day.
* Extra Tip - Use organic cabbage and garlic to benefit the health of the planet as well as your own!
*Bonus Tip - You can use almost any vegetable to make sauerkraut. One of my favorites is carrots with ginger!
Do you make your own sauerkraut? What is your favorite recipe?
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