MY EASY FERMENTED SAUERKRAUT RECIPE IS A SIMPLE SIDE DISH THAT PAIRS WELL WITH ANY SOUTHERN MEAL. WHEN MADE IN BULK, ALL YOU HAVE TO DO IS TAKE IT OUT OF THE REFRIGERATOR FOR A QUICK ADDITION TO DINNER. FERMENTED SAUERKRAUT IS A TRADITIONAL, NUTRIENT-DENSE GUT-HEALTHY FOOD KNOWN FOR ADDING VITAMIN C AND PROBIOTICS TO OUR DIET.
HEALTH BENEFITS:
Fermented sauerkraut is very nutritious; rich in fiber, vitamins, and minerals. It contains probiotics which also help your body absorb these nutrients more easily. This makes sauerkraut much more nutritious than raw cabbage or coleslaw. Sauerkraut undergoes fermentation, a process during which microorganisms on the cabbage digest its natural sugars and convert them into carbon dioxide and organic acids.
Sauerkraut fermentation creates conditions that promote the growth of beneficial probiotics, which are also found in products like yogurt and kefir.
Below you will find a quick and easy process for fermented sauerkraut using just 2 ingredients!
CHECK OUT MY YOUTUBE TUTORIAL HERE.
THINGS YOU WILL NEED TO MAKE EASY FERMENTED SAUERKRAUT:
- CANNING JARS
- GLASS WEIGHTS (TO KEEP CABBAGE SUBMERGED IN LIQUID)
- CUTTING BOARD
- SHARP KNIFE
- LARGE MIXING BOWL
- CABBAGE
- SALT
STEP 1: PREP CABBAGE
For this easy fermented sauerkraut tutorial I will be using three medium sized heads of cabbage.
Strip a few of the large leaves off the outside of the heads of cabbage, we will use them later to fold and put on top of the sauerkraut along with glass weights in order to keep your sauerkraut submerged during the fermentation process.
STEP 2: SLICE CABBAGE HEADS
First you will want to slice your cabbage head in half top to bottom.
On the step of course a food processor is optional but I like to slice my Cabbage by hand. Next you will want to cut out some of the thick core at the bottom stem of your cabbage head.
Now cut each of your cabbage halves in half again making it even quarters. Now just slice each of your quarters into thin slices like you would slice a tomato for hamburgers. When the cabbage separates this will make your thin strings of sauerkraut. Place your chopped cabbage into the large mixing bowl.
STEP THREE: ADD SALT
This recipe calls for 1 tablespoon of pink Himalayan salt per head of medium cabbage. This is the way I have made sauerkraut for years, however if you want exact measurement just remember for each pound of cabbage use 2 teaspoons of salt. It is very important that you do not use iodized salt. Morton’s canning salt will work just fine if you do not have sea salt or Himalayan pink salt on hand.
Since I have three heads of cabbage I’m just going to take my tablespoon and add 3 tablespoons of pink Himalayan salt. Pour your salt evenly around the cabbage shreds and then mix making sure all the cabbage is evenly covered. You don’t have to spend too much time mixing in your salt, just a few quick mixes will be fine.
STEP 4: LET SALTED CABBAGE SIT UNTIL YOU SEE LIQUID IN YOUR BOWL
Now let the salted cabbage sit for 30 minutes to 2 hours in your mixing bowl, this will draw some of the liquid out of the cabbage slices, which is key to the fermentation process.
STEP 5: MASH DOWN SAUERKRAUT
Use your mixing spoon and mash down the sauerkraut into the mixing bowl then use your hands to massage the cabbage to make sure it is all covered in the salty liquid.
STEP 6: FILL YOUR CANNING JARS
Take a handful of sauerkraut and place in your jar. Then take your wooden spoon and mash the cabbage down toward the bottom of the jar this will render more liquid necessary for the fermentation process. Repeat this step with handfuls of sauerkraut and mashing until your jar is about 3/4 of the way full then take two of your outer Cabbage head leaves, fold them in quarters and place them over your Sauerkraut until the top of the jar is full, keeping a little bit of room for your glass weights and the jar lid. This method helps keep all of the sauerkraut submerged in the salty liquid or brine, which is integral for the fermentation process.
STEP 7: LET SAUERKRAUT SIT AND FERMENT
If you are using a picklet jar with a bubbler on top, fill your bubbler with half water and your bubbler will begin to float as soon as your fermentation process is complete which should be between 2 days – a week. if you are using a regular screw lid jar simply loosely screw on your lid so that the gases are able to escape during the fermentation process.
After about a week you should see a little bit of foaming which is completely normal and the sauerkraut will change from a green to a more white color.
*TIP* KEEP FERMENTS SEPARATED! FOR EXAMPLE, I DO NOT KEEP SOURDOUGH, KOMBUCHA, SAUERKRAUT, OR KEFIR CLOSE TO EACH OTHER TO AVOID CROSS CONTAMINATION OF CULTURES.
Sauerkraut
Notes
KEEP FERMENTS SEPARATED! FOR EXAMPLE, I DO NOT KEEP SOURDOUGH, KOMBUCHA, SAUERKRAUT, OR KEFIR CLOSE TO EACH OTHER TO AVOID CROSS CONTAMINATION OF CULTURES
