Food

SO EASY – Homemade Probiotic Sauerkraut! (Fermented Cabbage)

cabbage1

A few weekends ago my mother in law had a family friend visit for the weekend who is really into cooking and gardening and fermenting and all things alike. She taught us how to make this super healthy version of sauerkraut that doesn’t call for any vinegar. It is really good for your gut and digestion and only takes a week to ferment. Did I mention that it was SO EASY to make?! and one head of cabbage made enough for 5 jars! After a week of fermenting it can keep in the fridge for like a year, but I’ve been going through like a jar a week! It is SO YUMMY! I like it best with a Soysage when we are having friends over for a BBQ. I also plan to make some jars of it as gifts and potluck dishes.

 

 

 

Ingredients:

  • 1 head of green cabbage
  • 2 tablespoons of sea-salt (or Himalayan Salt, any salt high in mineral content really).
  • 3 any other veggies you want to add for color (we used carrots and zucchini because it’s what we had)Directions:
  1. Chop the cabbage into smallish slivers.
  2. Place chopped cabbage into two large bowls (or one if you have a ginormous bowl)
  3. Mix in a tablespoon of salt into each bowl (or 2 tbsps into one ginormous bowl)
  4. Cover the bowls with a cloth for 15 minutes. The cabbage will begin to “weep” (sweat, or produce watery liquid).
  5. Uncover the bowls and massage the cabbage to help it weep more.
  6. Repeat steps 4 and 5 for an hour.
  7. chop up the decor veggies and add to the cabbage mix.
  8. Stuff the mix into jars, leaving about an inch at the top.
  9. Keep the jars at room temperature for a week. Every day open the jars to “burp” the  sauerkraut (let it breath).
  10. After a week, it is done fermenting! Put in the fridge and enjoy until it is gone!

Yay Fermentation! So fun. I think I am going to get super into fermented foods. I was always scared of DIY canning because of you know, botulism, but

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