Sauerkraut is so easy to make with just three ingredients; shredded cabbage, sea salt, and caraway seeds.
There are certain things that you get used to buying packaged and then you find out it’s super simple to make yourself . And that’s how it is with sauerkraut. Once you have a taste of homemade sauerkraut, you will never even think about buying it in a package again. It’s been a staple in my kitchen ever since I discovered this little secret. It’s not just for hot dogs either. You can add it to salads, sandwiches, roasted meats or just eat it plain.
All you need to do is shred a head of cabbage and place it into a large bowl. I use a food processor to shred, but you can chop it with a knife too. Once the cabbage is shredded, mix in the sea salt and let it sit for about 10 minutes. You will notice that the cabbage starts to wilt and release water. Stir in the caraway seeds and massage it with your hands for a few minutes to really get the water flowing. Next, stuff it into a wide mouth Ball Mason jar.
Amazingly enough one head of cabbage will fit into a one quart Ball Mason jar – you might even have a little bit of space left over. Leave the mason jar out on your counter for 4 to 10 days to ferment. Once you are happy with the taste, store in the fridge for up to three months.
Homemade sauerkraut not only tastes better, it has amazing health benefits. Sauerkraut is made through lacto-fermention which is a simple process that produces not only sauerkraut but also traditional dill pickles and kimchi. Lacto-fermented foods contain the good bacteria (lactobacillus). Lactobacillus helps to keep your digestive system in check and it has anti-inflammatory properties. You can read more about lacto-fermentation here.
- 1 Head of medium cabbage Shredded
- 1 tablespoon sea salt
- 1 tablespoon caraway seeds (optional)
- Place shredded cabbage into a stainless steel bowl - add the salt and let sit for approximately 10 minutes.
- Once you notice cabbage is wilting and it is releasing water, massage the cabbage for about 3 minutes
- Stuff the the cabbage mixture into a 1quart mason jar pushing down and compressing as you go with your hand or a wooden spoon.
- Once all of the cabbage is in the jar continue to press until the liquid covers all of the cabbage.
- Place a small cup inside mason jar and press cabbage down so that it stays submerged.
- Cover with cheese cloth and press down once a day during fermentation process.
- Depending on the temperature, you should begin to notice the liquid bubbling after a few days.
- It should be ready within five to eight days.
- Drain some of the liquid off of the top and refrigerate and enjoy!
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