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Classic Sauerkraut

Classic Sauerkraut is a fantastic way to consume beneficial probiotics, keeping your digestive system, and YOU healthy. This recipe was sent to me by Scott from Zukay. I can’t wait to try this out myself!

***Update – I have made this many times, usually without the caraway seeds, and we LOVE it. It’s become a staple in our home, even Todd, who originally told me it tasted like old gym socks, asks for it on the table.

 

Classic Sauerkraut
 
Author:
Recipe type: Fermented, Cultured, and Living Foods
Ingredients
  • 1 large head of cabbage
  • 2 tsp caraway seed
  • 2 tsp sea salt (I prefer Celtic Sea Salt)
  • Non-chlorinated water
  • EQUIPMENT NEEDED: 1 Quart mason/ball jar, Large metal bowl, Potato masher
Instructions
  1. Peel off any older, discolored cabbage leaves.
  2. Cut cabbage into quarters, and thinly slice into ¼ in thin, long strips.
  3. Place all cabbage into large metal bowl, add salt and caraway seeds, and wait 5 minutes.
  4. Mash with potato masher until cabbage starts to expel water and becomes flat and soft (about 5 minutes of mashing).
  5. Once this is done, put cabbage into quart jar. Push down hard onto cabbage, until cabbage juice covers sauerkraut. If there is not enough liquid from the cabbage itself, add non-chlorinated water until cabbage is fully covered.
  6. Close lid tightly and allow to sit at room temperature for at least 1 week, and up to 6 weeks for full flavor.
Notes
Note: Give at least one inch of space at top of jar to allow for expansion from gassing from fermentation.

how to make sauerkraut

 

 

 

 

 

Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle is an author, amateur herbalist, lover of real food, and an advocate for natural health. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health, so much so that she is currently taking courses to become a master herbalist. Her personal background includes both infertility and miscarriage and she began this blog in order to share all of the information she found helpful in her journey to healing.
Donielle Baker
Donielle Baker
Donielle Baker
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Comments

  1. When doing it for up to 6 weeks, are there any tips for preventing mold?

  2. I tried this last year but unfortunately the recipe had a typo that said 2 Tablespoons instead of 2 teaspoons of salt and I missed the correction that was in the comment section until after I had waited a month to try it. Needless to say, it was a bit too salty! A few months later I was at a German festival and they had samples of it, made using the same recipe you posted. It was delicious and I had been wanting to try again every since. Thanks for the reminder and be sure to let us know how it goes.

  3. Is it possible to do this in a plastic jar? I have a hard time finding glass down here!

  4. Thanks so much for this recipe. I will have to try sauerkraut again! My Nourishing Traditions cookbook says 2 Tablespoons if you don’t have whey and it turned out way too salty.

  5. Hi Paula –

    If you use a mason jar, mold shouldn’t be an issue. If you use a crock with a weight on top, it may be, if the air is in constant contact with the cabbage, especially in the early stages before it gets very acidic. It could also happen in a mason jar if the cabbage isn’t covered in liquid through the early stages (after fermentation has taken place, it doesn’t appear to matter – or at least, I’ve never gotten mold). If you do get mold, I would skim off the top half inch to 1 inch and toss that. What’s underneath should be fine, assuming fermentation has taken place.
    If you start getting mold after 6 weeks, my guess is that something went wrong. Well-fermented sauerkraut is hard to get moldy.

    Hope that helps!
    Scott from Zukay

  6. If it gets moldy after the 6 weeks, should it be thrown out or will it be ok? This is my first try.

  7. Should I use a plastic jar lid or two-piece metal jar lid?

    • @Elizabeth, Most people use the two part lid to keep it free from outside air, though there are many different ways. My preference between the two, would be the two-part lid.

  8. What is considered non-cholrinated water? How do I know if my tap water is or is not? I use a britta filter? Should that be okay to use that water?

    • @Nicole, If you have city water (and not your own well), the water you drink may be treated with chlorine. A brita filter is not usually enough to take it out (there are special filters for chlorine) so you can leave a jar or bowl (open) of water out on the counter for 12 hours or so to air out the chlorine. Another way to get rid of it is to bring the water you’ll be using to a boil for a few minutes and then let it cool down to room temperature.

Trackbacks

  1. [...] out as it may have a slight detoxing effect on the body), and properly lacto-fermented foods like sauerkraut or root slaw. Use them daily! Consume them as often as [...]

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