Why make sauerkraut instead of buying it?
A) It’s tastes better than store-bought
B) It’s easy
C) It’s inexpensive
D) Google all the reported health benefits of consuming sauerkraut, the list is long!
Ready to get started?
- 1 head of cabbage, cored and finely shredded
- 1 tablespoon sea salt (kosher can work too)
- 1 teaspoon caraway or fennel seeds
- 1-3 tablespoons of distilled water
- Place shredded cabbage into non-reactive bowl (avoid copper, cast-iron, or aluminum)
- Add salt and seeds
- Break cabbage down with a potato masher or meat tenderizer until it starts to soften
- FIRMLY pack into a 1-quart jar using the blunt end of a wooden spoon
- Add just enough water to the jar to cover the cabbage and secure with lid.
- Check on it every day or two to make sure the water level is above the cabbage-the fermentation processes happens UNDER water. Release any gasses that collect in the jar. Scrape off any bloom that starts to develop. Add fresh distilled water if necessary. Let it sit and ferment for a month or so.
- You can transfer to the refrigerator once it has fermented enough for your liking.
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