Gut Health - Sauerkraut - recipe needed

H_D

Here’s the recipe I used and it turned out awesome!
1 head of cabbage
5 tsp. salt
Clean up cabbage. Cut into quarters, discard any wilted or limp leaves. Cut into quarters (trim out core, if you’d like). Cut each quarter in half to make 8 wedges. Slice each wedge into very thin ribbons.
Transfer cabbage to big bowl and sprinkle salt over it. Begin massaging and squeezing the cabbage with your hands. Gradually it will become limp and watery - more like coleslaw than raw cabbage. This will take 5-10 minutes.
Grab handfuls of the cabbage and pack it in jars. Every so often, tamp down the cabbage. Pour any of liquid released by the cabbage into the jars (if there’s room).
Weigh the cabbage down, making sure it’s fully submerged. Cover with a cloth.
Ferment for 3-10 days. Keep away from direct sunlight and at a cool room temp (ideally 65-75 degrees F). Check daily and press it down if any cabbage is floating.
Start testing it at 3 days. When it’s to your liking: remove weight, refrigerate, and enjoy!
I used mason jars with fermentation airlock lids and glass weights. These worked great! If you don’t have them, you can use a jar or a crock. For the weight - find a heavy enough rock that will fit. Wash it and boil it in water (if your container is wide, you may need a small plate and the rock on top of that to keep things submerged). Then, use some sort of cloth over top. Happy Fermenting!

Sharon Companion

How long can you keep sauerkraut in the fridge?  I have a bottle that is two years old.  All the sauerkraut has been consumed but I still drink a shot of the liquid daily.  It has defiantly become stronger and very bitter but tastes good to me.

AndreaDennin

Wow! I’m going to try this recipe, StacyLou. It sounds delicious. Thank you.