Why make Sauerkraut at home, you may ask? Besides being so much cheaper and fresher, sauerkraut has a ton of health benefits that you may be missing. If you haven’t explored the amazing flavor and health benefits of sauerkraut, now’s the time! Simply put, sauerkraut is fermented (and pickled) cabbage that is an immunity boosting, gut biome repairing, vitamin C and antioxidant packed probiotic than will rock your world. Cabbage is one of the most inexpensive vegetables that has a great shelf life and fermenting it can increase that shelf life greatly. Try this easy, make at home recipe for sauerkraut today!
We have it just like a pickle or salad with our Indian meal. You can also add it to sandwiches or burgers (or veggie burgers), wraps, salads, etc. Many people use it as a topping for hot dogs.
Scroll down for detailed video.
Ingredients:
Cabbage
Sea Salt or Himalayan Salt (10 g per pound of cabbage)
Garlic (optional)
Method:
1. Remove outer leaves of cabbage and keep aside.
2. Shred cabbage with a knife, mandolin or food processor and keep in a very large bowl.
3. Sprinkle salt and mix thoroughly while gently squeezing and massaging the cabbage.
4. Let it rest for 30 minutes.
5. Massage cabbage once again to release natural juices.
6. Pack cabbage tightly in a glass jar, pressing firmly. Add any remaining juice over the top.
7. Take outer cabbage leaves and layer them over the shredded cabbage, pressing it under the juices.
8. Wipe away any stray cabbage shreds at the top of the jar with a paper towel.
9. Take a small ziploc bag with a little salty water and put it over the cabbage leaves to hold them down. Lightly place the lid on.
10. Place a plate under the jar and keep it at room temperature for 1-2 weeks, depending on your preference for fermented flavor.
11. Once cabbage reaches desired fermentation, keep the jar in the refrigerator.
Tip: Sauerkraut can be frozen to extend the shelf life.
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