Homemade Sauerkraut has so many health benefits, that you miss out on if you buy pasteurised (heat treated) variety.
The fermented cabbage will produce lactobacilli, a probiotic that is great for the immune system and aids in digestion.
I decided to experiment in a glass jar, rather than outlaying money for a fermenting crock-pot.
This is great, as it is something that anyone can do and is an inexpensive way of including good bacteria into your system without spending a lot of money on expensive products or equipment.
I eat at least a tablespoon of this each day, it goes well with meats, salads or just by itself. Eating the sauerkraut raw is most beneficial for your health.
Yum, give it a try!
INGREDIENTS
1 cabbage washed (White or Red)
25g Himalayan Salt or Celtic Sea Salt (fine grains)
1 or 2 cloves
2 bay leaves
6 black peppercorns
METHOD
Sterilise your glass jar by scalding the inside of it with boiling water, then emptying it out to drain.
Slice the washed cabbage leaves finely. I use my food processor for ease and convenience.
Layer the cabbage and salt in the jar, pushing down firmly as you do so.
Add cloves, bay leaves and peppercorns.
Juice from the cabbage will come out (this is good), don’t worry if not much does.
If the juice does not cover the cabbage, add filtered water and a little more salt.
Cover loosely with lid. If you live in a warm climate, you can expect fermentation within 24 hours.
After 24 hours, seal the jar and check every couple of days for that nice tangy taste. Once that happens, pop the jar in the fridge for longer storage and inhibit further fermentation.
See our ebook on Food Preserving here