How To: Ferment Sauerkraut
For my inspiration watch this;
Here is how I have tried to make sauerkraut- without a crock or any kind of fancy equipment! Just what I already have in the house.
Sauerkraut is cabbage that has been fermented. Normally made from finely shredded cabbage and salt. The salt preserves the cabbage for a few days while the probiotic bacteria begin to grow. Raw naturally fermented sauerkraut contains lactic acid and the living probiotic microorganisms that are beneficial to the digestive and immune systems.
Fermented cabbage has a long history of providing benefits for many different health conditions mainly because fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage.
I have used a mix of half red cabbage and half white cabbage cause I love both. Cabbage is one of the cruciferous vegetables which may have huge benefits on the digestive and hormonal systems. The vibrant colour of red cabbage reflects it concentration of protective phytonutrients, far more than a green cabbage. This enhances the claims to health benefits such as dietary antioxidants and anti-inflammatory nutrients. Fermenting these (and adding a tablespoon of apple cider vinegar to potentially further enhance them) make these nutrients a powerful mix of goodness and healing for the body.
Here is the recipe with directions and I have photos to follow
This is the basic recipe. You can play with flavouring your sauerkraut with turmeric, apple, caraway seeds, fennel seeds or carrot.
Here are the baking beads I use to weigh down the smaller jar
Here is the jar set up again-underneath the jar you can see the whole leaf of cabbage to keep the little bits under the brine.
Thank you to here for the tip about the whole leaf of cabbage. Once the fermentation has been going a few days I will remove the second jar and put a lid on the jar.
If you use a lid be aware you need to release the build up of carbon dioxide which is a product of all fermentation. Depending on the speed of fermentation (which as mentioned before- depends on the temperature and humidity levels in your fermentation spot) this may be daily.
I will post below what it looks like over the next few days and weeks.
Isn’t it pretty!
To make things easier for you, here is my pdf printable notes for you to make it at home! Let me know what you flavour yours with…
If you love fermenting come and check out my collection of inspiration from around the web. Full of drinks, foods and everything bacteria! Let me know if you would like to be a contributor.