I have read and researched the importance of fermented foods in our diet. With over 70% of all chronic disease stemming from the gut, it’s no wonder how important good colon health is. One of the best foods to include in your diet are fermented foods because they are loaded with good probiotics, digestive enzymes and beautiful flora. With my new found knowledge in hand, off to the grocery store i went, brimming with delight until BAM! $12 for a 12oz bottle of raw sauerkraut! My smile immediately vanished, head floated out of the clouds and disappoint reigned.
It’s just cabbage for crying out loud! Why on earth would i fork out that amount of money for cabbage gone bad? True to my thrifty nature, i decided to task myself the challenge of making my own raw sauerkraut recipe. To my delight i was done in 20 minutes from prep to canning all for a grand total of (wait for it) $2!! Yup, you can thank me later
What you will need;
1 small red cabbage
2 tablespoons celtic or sea salt
1 32oz glass mason jar
Wash and drain the cabbage well. Tear off one leaf and set aside. Slice the cabbage in half and use a mandolin or food processor to slice it into super thin slivers. Scoop the sliced cabbage into a stainless steel mixing bowl and pour over the sea/Celtic salt. Now for some good ol’ elbow grease; massage the cabbage for a few minutes – 5 minutes seems to do the trick. You will notice the cabbage will reduce in size and the juices will begin to be released. Keep massaging the cabbage until it has reduced to half it’s original volume.
Don’t drain the juice.
Spoon the massaged cabbage into a clean sterilized glass mason jar and pour over the brine. Fold the leaf that was set aside and cover the top. Seal the jar and store in a cool dark place for 3 days.
Burp the sauerkraut daily and after the 3rd day, you can do a taste test. Depending on how fermented you like your sauerkraut, you can keep it out longer for upto 7 days. After it has reached the desired fermentation, place the jar in the fridge to slow down the fermentation process.
Raw sauerkraut can keep upto 3 months in the refrigerator.