How to Make Homemade Sauerkraut
Hi Sweet Friends,
Homemade sauerkraut is a wonderful nutrient-rich food that is slightly tangy and a touch effervescent. It makes the perfect accompaniment to any meal because sauerkraut is high in good bacteria called probiotics, as well as enzymes. Both aid the digestive tract by improving gut health and assisting with digestion, allowing for our bodies to better absorb nutrients from the food we eat.
Ready to Try Your Hand at Cultured Dairy?
Now that you have made a fermented food, how about giving Cultured Dairy a try? Be sure to check out these videos to learn more:
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You can print the recipe below.
How to Make Homemade Sauerkraut
- 1 head Cabbage
- 2 tablespoon Coarse ground Celtic sea salt
- 1 Apple
- 1 Filtered water
- Remove a few outer leaves of the head of cabbage and reserve.
- Cut the head of cabbage in half and cut out the core. Reserve the core.
- Slice each half of the head of baggage into thin strips.
- Place the shredded cabbage and the salt in a bowl and pound with a "kraut pounder" (see video) or similar utensil, such as a potato masher, for approximately 5 minutes until the cabbage begins to release some of its juices.
- Place the shredded cabbage and salt mixture in a half gallon sized jar that has a lid.
- Quarter the apple and remove the core and seeds. Coarsely chop and add to a blender.
- Coarsely chop the core of the cabbage and also add to the blender.
- Add water to the blender sufficient to cover the chopped apple and cabbage core. Whirl in the blender to make a slurry.
- Add the apple/cabbage core slurry to the shredded cabbage and salt mixture in the half gallon jar.
- Stir the mixture together and then press it down to compact it.
- Take the reserved cabbage leaves and fold them and put them into the half gallon jar on top of the shredded cabbage mixture.
- Take a small 4-ounce glass jelly jar and put it into the half gallon jar on top of the folded cabbage leaves. The jelly jar will work as a weight to hold the entire mixture under water.
- Add additional water, if needed, to reach the neck of the half gallon jar allowing for approximately 1 inch of headspace. Place the lid on the jar.
- Place the filled half gallon jar in a warm place where it will be undisturbed such as the corner of a kitchen counter, on top of a refrigerator, or in a cabinet or pantry.
- After a few days, the cabbage should begin to ferment and you should see bubbles in the jar. Release the cap of the jar to allow some of the carbon dioxide, produced by the fermentation process, to be released. Re-tighten the jar lid.
- Re-check the jar every day and release some of the carbon dioxide by loosening the lid. Then re-tighten the lid.
- After 7 days, taste the Sauerkraut. Keep in mind that it will continue to ferment in the refrigerator. If you like the taste, refrigerate it. It's now ready to enjoy.
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|Pickle Packer – Sauerkraut Pounder Made From Natural Acacia Wood
Note: This is not the exact kraut pounder that I use, but it was as close as I could find and should be reliable as it is made by the MasonTops company.
|Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6|
|Ball Wide-Mouth Jar Plastic Storage Caps, 8-Count
Perfect for using on wide mouth canning jars when storing your jars in the refrigerator.
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