EASY TO MAKE SAUERKRAUT
Fermented foods like sauerkraut are living foods packed with a wide range of beneficial live bacteria are absolutely necessary to the digestive process. The fermentation process increases vitamins especially vitamin C and all the B vitamins, making sauerkraut an excellent source of pretty much all the water soluble vitamins.
Don’t worry about needing a special crock, you can make a small batch of sauerkraut in a mason jar. it’s beyond easy, it requires very little special equipment, and the results are delicious. All you need to do is combine shredded cabbage with some salt and pack it into a container — a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches. The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.
INGREDIENTS
Cabbage – 1head
Salt – 1 Tbsp
PREPARATION INSTRUCTIONS
- Peel the outer leaves off your cabbage first. Then if you have a food processor slice the cabbage to fit in the feeder. If not, then slice the cabbage into thin sections.
- Put the sliced cabbage in a roasting pan or a large bowl. Add the salt. Then stomp the cabbage till it is limp and juicy (about 5 minutes). A potato masher works great for this.
- Put the cabbage in the jar and pack it down till it’s totally covered with cabbage juice. I like to spruce it up by adding other veggies in with the cabbage (such as carrots)
Add a weight to your jar if you are having trouble keeping your cabbage under water. Put the lid on and leave the jar out a minimum of 7 days. The jar needs to be checked periodically for scum. Skim any you find.
Most people recommend moving your jar to the fridge at about 3-4 weeks, but I of course like to live on the edge and leave it out for 2 months or so. The fun part is testing the process and deciding for yourself what works best for you.