Sauerkraut is one of the easiest ferments to make and it is an excellent way to ease your way into making traditional food in your own kitchen. I began making sauerkraut back in 2011 when I started my health journey.
Getting Started Making Sauerkraut
I remember being so intimidated just thinking about the task of making sauerkraut. Now I am quite confident making sauerkraut and it is second hand to me. That is why I am sharing a classic recipe with you and a simple way to make it. Check out the video below in order to see a demonstration!
Sauerkraut Culinary Use
Some of my favorite ways of eating sauerkraut include using it as a side to sausage, on a rueben sandwich, or simply as a side to my meal to aid in my digestion. Sauerkraut is filled with enzymes and probiotics that will improve your overall gut health. Start out slowly when adding fermented foods to your diet because eating significant amounts tends to give people digestive distress. You may start out with as little as a 1/4 teaspoon, but eventually you can build up to larger portions.
Sauerkraut is GAPS Friendly
This recipe is perfectly suitable for the GAPS diet, so I hope that you will have fun experimenting! Even if you aren’t on the GAPS diet, it is good to make it a regular part of your diet for the health benefits. If you are curious about other fermented foods, be sure to try making milk kefir, yogurt, water kefir, kombucha, and fermented quinoa or buckwheat. The Weston A. Price Foundation also has great articles on the benefits of fermented foods and delicious recipes as well. Remember to add fermented foods to your diet slowly so it is easy on your digestion.
- Wash cabbage and remove outer leaves. Save outer leaves for later.
- Slice cabbage or shred in food processor.
- Place cabbage in bowl and sprinkle the rest of ingredients over it.
- Use your hands to mix it together to get the cabbage to start releasing its natural juices. Use a plate to weigh it down and check on it in a couple hours. Alternatively, use a wooden mallet or something to mash it with. This will release the juices quickly. You will need to mash it for about 10 minutes to release enough juices.
- Start packing the cabbage into a quart size mason jar. Mash it down each time to fit more cabbage into the jar.
- Leave about an inch of space at the top of the jar to leave room for expansion.
- Cover the top of the cabbage with the outer leaves you saved earlier. Make sure everything is covered by liquid.
- A sanitized rock or a weight can also be used to weigh down the cabbage and protect it from the air.
- Seal the jar with the lid.
- Leave on the counter for 3 days or longer, then place in the refrigerator for long term storage.
- Mince 3-5 cloves of garlic and chop up fresh organic dill to add to the cabbage. Add these ingredients before you start mashing or pounding the cabbage.
Please let me know what you think in the comments below!