Simple Sauerkraut Recipe
Sauerkraut is made through a process called lacto-fermentation. It’s fermented in brine, in the absence of oxygen. Lactobacillus bacteria present on cabbage will transform the sugars into lactic acid, which will make the leaves crunchy and sour.
The result is a yummy food that can add a lot of health value to your sandwiches, wraps or salads, including:
- good bacteria
- vitamin C
- vitamin K
To make sauerkraut, all you need is:
- a mason jar
It’s definitely worth your time. Fresh probiotic-rich foods contain more beneficial bacteria, and you’ll get better results sooner.
- 800 grams of White cabbage
- 16 grams of Himalayan salt
You can make more or less depending on your cabbage size. The salt should be 2% of the cabbage weight.
- Make sure your mason jars are washed and rinsed. You will need your hands to massage the cabbages, so wash them.
Slice each cabbage wedge into very thin ribbons.
- Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands for about 10 minutes. Gradually the cabbage will become watery.
- Pack the cabbage into the jar. Push the cabbages inside with a wooden spoon and add more until the jar is almost full. Pour in the liquid released by the cabbage on top.
- You can now Place one a cabbage leave over the surface. This will help keep the cabbage submerged in its liquid.
- Cover the lid of the jar and position the jars in a dark cool place, I put them in cabinets in the kitchen far from heat.
- You can check it after a week and taste it, I usually ferment it up to 10 days. You can go by how it tastes. Store sauerkraut for several months in the refrigerator.
Making this recipe? I would love to see it!
Thank you! Let me know If you try it! 🙂