Ok, so it’s not just beautiful. It tastes mighty good too. You’ll love it, even if you’ve hated the taste of sauerkraut in the past. Have you ever tried making sauerkraut? It tastes MUCH better than store-bought stuff, and it is actually quite simple.
The benefits of eating sauerkraut are huge. If you think about it, people had been fermenting food for centuries until some “genius” came up with chemical preservatives and ruined everyone’s gut bacteria. Fermented foods, cultured foods, and REAL foods will get you back on track.
Here are the few simple steps:
Simply Beautiful Sauerkraut
- 1 medium head of green cabbage
- 1/2 medium head of purple cabbage
- 1 carrot
- 1 to 3 teaspoons salt – you’ll taste to your liking
- 1/4 cup whey (I strain plain yogurt in a cheesecloth)
- Chop or shred the cabbage and carrot and place in a large (huge) bowl. Sprinkle with salt.
- Work the cabbage with your hands until there is plenty of liquid and the cabbage is a bit mushy. This portion of the process usually takes about 10 minutes.
- Add the whey and mix well.
- Stuff the cabbage into a big jar or multiple jars. Now comes the fun part: pound the cabbage into the jar with your fist or a blunt object. I’m not kidding here. Ideally all the cabbage should be submerged under the liquid from the cabbage. This part is important…the more juice, the more cabbage is covered.
- Cover the jars with a coffee filter or plastic wrap (poke a hole with a needle if you do this with pastic). Treat your sauerkraut as a living thing. The GOOD bacteria is fermenting the cabbage. Since the bacteria release a bit of carbon dioxide (tiny bit), there should be a little bit of airflow on the cover of the jar. Do NOT seal it yet.
- Allow the sauerkraut to culture for 3 days at room temperature. A spare bedroom is great for this. Make sure to place a towel underneath the jars.
- Once the sauerkraut is finished, just remove the top “browned” unappealing pieces of sauerkraut. These bits and pieces aren’t rotten, don’t worry. They just didn’t get under the liquid. Store the sauerkraut in the refrigerator. Many people find that aging the sauerkraut in the refrigerator for 4 to 6 weeks improves the flavor too 🙂