Yesterday was a big prep day for me, so I have lots of pictures to share, but after writing about sauerkraut, I realized this subject is just too big to share with the likes of liver paste, bone broth, soaked nuts or water kefir. Those pics will just have to wait. Now on to the main event.
Sauerkraut was a HUGE success. I've been telling people all day how happy I am about my homemade fermented sauerkraut partly because of how shocked I am! It was just too easy to come out well. The best part is that the kids think it's awesome! They ate a whole jar of it yesterday. Here's proof (ok, it was a small jar, but still!) Liam's bedtime snack:
|"Mom, please stop talking about probiotics, it's going to make lose my appetite for this yummy sauerkraut."|
Here's some information about it. You can also find another recipe here. Or here.
Sauerkraut (cultured cabbage) is very easy to make and it's so good for you so don't bother buying the stuff in stores. It's has no nutritional value since vinegar is used to make it sour. Cabbage is unique in that it has a naturally occurring bacteria that cultures beautifully in fermentation which makes traditional sauerkraut an excellent source of probiotics. Isn't this so interesting? Seriously, I find it fascinating! I bet you didn't know all this.
Instructions for 1 cabbage’s worth of sauerkraut (approx. ½- ¾ gallon of sauerkraut)
Rinse your cabbage, removing outer leaves if damaged or dirty.
Cut the cabbage in half and carve out the tough core (stem)
In a food processors or with a sharp knife, thinly slice cabbage and place sliced cabbage into a big bowl.
Toss 2 tablespoon of course or fine sea salt (very important to use good salt. In fact, while you are at it, through out table salt and never use it for food ever again. It a mineral inhibitor where as REAL salt is actually very good for you and provides your body with much needed magnesium. I used Himalayan) with the cabbage and allow to sit for 30 minutes to a couple hours to wilt. I kneaded the cabbage off and on until my hands were too sore. The cabbage will release lots of juice, which is needed for fermentation.
Once wilted, pack into jars, pounding down to release juice as you pack and adding filtered water if necessary to cover the top with liquid.
Cover with a lid (I use a mason jar and lid, but just the liquid should be sufficient to promote fermentation so a lid isn’t very important), place jars on a tray to catch any liquid that escapes, and allow to culture at room temperature (allow to sit out) for 4-30 days, as desired. You can taste it periodically to see if it's done to your liking. Transfer to fridge once the culture is as sour as you desire.
Enjoy with every meal to help digestion! Viva good gut flora!