Sauerkraut 1

My favorite fast meal these days is grilled sausages, sauerkraut, some grainy mustard and a cold beer. I got this recipe from a culinary school chum. It is so easy, tasty and nutritious. Lactic acid fermented vegetables (which is what uncooked sauerkraut is)  have a lot of vitamin C and contains good bacteria that promote a healthy gut.

This recipe does require a little bit of equipment, but you probably already have something that will work. You will need a ceramic or glass container, a small plate of some sort that will be able to fit inside the container to press down the cabbage, and you will need a weight to weigh down the plate. I found a ceramic container at the Goodwill for $1, the plate I had and I used a jar filled with water and rocks to weight the plate down. If you don’t have a plate that will fit inside the mouth of your container, double bag a zip-top bag and fill it with water and use this instead of the plate and weight.

1 small head of red or white cabbage

1 Tablespoon of salt

3 Tablespoons of water

Wash the cabbage and cut into quarters and cut out the core. Slice the vegetable as thinly as possible. Place the sliced cabbage in a large bowl and add the salt, toss to coat. Let it sit for about 30 minutes. Taste the cabbage, you want it to taste a little salty but not over powering. Add a little more salt if necessary. Pack the cabbage as tightly as possible into your container, use your fist to really punch it down. Pour the water over the top. Weigh the cabbage down with the plate and weight. Cover with a towel and place the container in an out of the way place for about 4-5 days. Check it after 24 hours to make sure that the cabbage is submerged under the liquid that has been released from the vegetables, if the top portion looks dry add a little water. It may smell kinda funny when you remove the towel, but it’s fine. Occasionally the top will get a film of some sort on top, just discard the top layer and eat whats underneath.

You can leave it on the counter where it will continue to ferment and get more sour or you can place it in the fridge to stop the fermentation. I store mine in the fridge, to save on counter space. If you chose to make this recipe over and over like me, save some of the sauerkraut and add it to your next batch, it will speed up the fermentation process.



3 thoughts on “Sauerkraut

  1. Lorelei,

    Would a French Press coffee maker work for making the sauerkraut? Would it let in enough air for bacteria growth?


  2. Lorelei,

    I made the sauerkraut with green and red cabbage–the color was wonderful, as was the taste! I never realized how easy this was to do. Thanks.


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