DIY Sauerkraut in a Jar – Sauerkraut that’s easy to make with just three ingredients; shredded cabbage, sea salt, and caraway.
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 like these pork chops.
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 the cabbage, but you can use a mandolin or chop it with a knife. Once the cabbage is shredded, mix in the sea salt and let it sit for about 10 minutes until the cabbage starts to wilt and release water. Stir in the caraway seeds and massage the cabbage with your hands for a few minutes to really get the water flowing.
Next, stuff it into a wide mouth Mason jar. At first, you might be wondering how all of that cabbage is going to fit into the mason jar. Trust me, it will, and you might even have some room left over.
Once the cabbage has been packed into the mason jar, cover it loosely and let it sit at room temperature for 5 to 10 days. You will notice some bubbles, that’s okay, it’s fermenting. Start checking the taste using a clean fork after 5 days, and once you are happy with the flavor, store in the fridge for up to three months.
Homemade Sauerkraut in a Jar
Homemade sauerkraut not only tastes great, but it also has amazing health benefits. Sauerkraut is made through lacto–fermention, which is a simple process that is used to make fermented dishes in many cultures, such as sauerkraut, dill pickles, and kimchi. Lacto-fermented foods contain the bacteria from the lactobacillus family, which are probiotics that help to keep your digestive system in check. With cold and flu season upon us, it’s even more important to have a healthy digestive system because the gut is our ‘first line of defense’ when it comes to fighting off sickness.
- one medium head of cabbage
- 1 tablespoon sea salt
- 1 tablespoon caraway seeds
- shred cabbage and place into a large bowl
- sprinkle with salt and set aside for about 10 minutes to allow cabbage to release water
- one cabbage starts to release water using your hands massage the cabbage for a few minutes to expel more water
- stuff the cabbage into a 1-quart mason jar pressing down as you go
- once all of the cabbage is in the jar continue to press until liquid covers all of the cabbage
- cover the jar loosely and allow it to sit at room temperature for 5 to 10 days.
- NOTE: fermentation will happen faster in warmer temperatures
Click on on the graphic below to see more gut healthy recipes from the Recipe Reduxers. . .