Simple For Recipe: Homemade Sauerkraut in a Jar

If you haven't ever made your own sauerkraut - a fermented food that's great for your gut, then you're definitely missing out. This is a really simple recipe to make traditional crunchy, tangy, probiotic-rich sauerkraut using only cabbage, salt and time.

900 g Cabbage (I used heart-shaped white cabbage)
1 tbsp Himalayan pink salt or other sea salt
1 (liter) Wide-mouth jar with a lid
1 Small jam jar as the weight

Half or quarter the cabbage and thinly slice with a sharp knife or a mandolin if you wish. Place the sliced cabbage in a large bowl. You can add in one or two minced garlic if desired.
Sprinkle the cabbage with 1 tablespoon of salt and mix well. Massage and squeeze the cabbage until moist, creating the brine, about 10 minutes.
Pack cabbages into the wide-mouth jar, pressing the mixture down tightly with a spoon or your hand, so that the brine rises above the cabbage. Pour the brine left in the bowl into the jar.
In order to hold the cabbage below the brine, top the mixture with a cabbage leaf and weigh down with a small jar. Close the jar with the lid. You might want to leave the lid a bit loose so that the build-up gas can escape.
Place the sauerkraut jar on a shallow dish to catch the brine that may leak out during the fermentation at room-temperature (18C-23C), out of direct sunlight and let the fermentation begin!
Be patient and wait for 7 days or up to 4 weeks if you want that typical tangy flavour from sauerkraut. After 7-days, you can open the jar and taste the sauerkraut and decide to enjoy it or let if ferment longer. I let mine ferment 15 days. Store the sauerkraut in the fridge for up to a year.
Sauerkraut juice, due to the fermentation process, is rich in natural lactic acid, vitamins and minerals--best probiotic drink!

Labels: Dips Sauces and Preserves, Keto, Vegetables

Simple For Recipe

Saturday 22 September 2018

Homemade Sauerkraut in a Jar

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