We are big fans of fermented foods for their beneficial probiotic content and, honestly, for their delicious taste. If you were to come over to our house, you would see a kitchen-full of kombucha, fermented salsa, pickled asparagus, kefir, and a variety of sauerkraut like caraway sauerkraut and fermented beet sauerkraut. Sauerkraut is a delicious condiment and, while at first thought may seem intimidating to make, is truly simple to prepare. This post explains how to make sauerkraut with a view tutorial to make it even easier!
“Looking to create your own probiotic boost? Cabbage is one of the simplest foods to ferment and can be transformed into a delicious, nutritious side dish!
Learn to make your own sauerkraut with this tutorial and video #sauerkraut
Sauerkraut is ideal for those who are new to fermentation. The process is simple and yields a probiotic food that boosts digestion and overall health. If you’re daunted by leaving food on the counter, remember that fermentation offers far more leeway than conventional canning. Improper canning can lead to serious food poisoning, while fermentation leaves room for variations in time, temperature and ingredient ratios.
The best way to ensure success with your sauerkraut is to invest in one of two jars:
- Fido jar
- Mason jar with an airlock
I have both types of jar, and have found either works well. (I have also successfully made sauerkraut with a regular mason jar and lid.)
Green or red cabbage will work for either recipe. I have found that fresh, organic green cabbage releases its juices more readily. I often use a combination of the two as you see in the photo above.
HOW TO MAKE SAUERKRAUT
- 1 medium cabbage
- 1 tbsp. sea salt
- 1 tbsp. caraway seeds (optional)
- 1 small sour apple (optional)
- starter from previous batch (optional)”
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