Fermented foods are a great healthy gut food full of natural probiotics. They are also super cheap to make, however, their fashionable label at present has resulted in numerous expensive store bought varieties becoming available. They do take a bit of time to develop so a bit of pre-planning is required to ensure you don’t run out! I personally love my homemade sauerkraut and kefir and so I share my recipes with you here in the hope you do too!
Approx. 2.3 kg of cabbage (I like half red and half white)
2.5 tablespoons of Himalayan salt
2 tablespoons caraway seeds (optional but I love the flavor this gives)
- Shred the cabbage finely and place in a large bowl
- Massage the cabbage and salt so that the juices begin to release
- Massage for about 10 minutes then pack tightly into a large jar or crockpot leaving a little space at the top
- Weigh the cabbage down with ceramic or glass weights and ensure that all is covered in the juices (add water if not)
- Leave for 14-28 days depending on how sour you like it (I love mine really sour so leave as long as possible!)
IMPORTANT: If you are using jars, store them on a tray and make sure to burp* them regularly or you will have broken jars and stinky cabbage juice all over your pantry!!!
*this simply means opening the lid to release the gas before closing again.
NB This is the basic recipe for great tasting sauerkraut but sometimes I may add some grated beetroot, carrot, or apple. You can also add different herbs to alter the flavor according to your preferences so why not get experimenting!?