Fermented & ready in 3 days!
Sauer (sour) and Kraut (cabbage): a stinky & delish superfood low-calorie food (27 calories per cup), loaded with folate, vitamin B6, riboflavin, thiamin, and vitamin K, vitamin C, iron, potassium, and magnesium. The fermentation of cabbage increases its benefits making it more digestible by creating a probiotic (live bacteria) in the intestinal system.
A forkful a day.
Foaming beer and searing sausage in the cast iron…I’m a mutt, but my roots run part German which means nothing besides the fact I remember my mom making a sauerkraut casserole with sausage. I think my siblings went to bed hungry every time that hit the dinner table. It’s not for everyone but I didn’t mind it a bit. At the time I was clueless there was any benefit to it but just a forkful a day on a sandwich, salad or as a side dish is all you need to get your daily consumption of these nutritional benefits! Grab your cabbages and lets get after this thing!
DIY Homemade Fermented Sauerkraut
I use a recipe from ‘The Elliott Homestead’ ~ found in their Welcome to the Farm book.
INGREDIENTS:
– 1-2 heads of Cabbage
– 2 teaspoons sea salt
– 3 cloves of Garlic
– 1/2 teaspoon Red Pepper Flakes
– Quart size mason jar + lid
1) Shred cabbage into thin strips using a chefs knife & place in large bowl
2) Add salt, garlic, & red pepper flakes. The salt will begin drawing the liquid out of the cabbage
3) Use a wooden spoon and smash the liquid out of the cabbage, this takes about 10 minutes
4) Start adding cabbage and smashing down into a quart or half gallon mason jar.
5) smash down to a half inch layer of liquid covers the top of the cabbage
6) cover the jar with a plastic or metal lid
7) let the jar sit on your counter for 3 days to ferment. After 3 days, placed into your refrigerator and it’s ready to enjoy- the flavor will keep increasing with time!
Homemade Sauerkraut Recipe Card:
INGREDIENTS:
– 1-2 heads of Cabbage
– 2 teaspoons sea salt
– 3 cloves of Garlic
– 1/2 teaspoon Red Pepper Flakes
– Quart size/Half Gallon mason jar + lid
1) Shred cabbage into thin strips using a chefs knife & place in large bowl
2) Add salt, garlic, & red pepper flakes. The salt will begin drawing the liquid out of the cabbage
3) Use a wooden spoon and smash the liquid out of the cabbage, this takes about 10 minutes
4) Start adding cabbage and smashing down into a quart or half gallon mason jar.
5) smash down to a half inch layer of liquid covers the top of the cabbage
6) cover the jar with a plastic or metal lid
7) let the jar sit on your counter for 3 days to ferment. After 3 days, placed into your refrigerator and it’s ready to enjoy- the flavor will keep increasing with time!