Camerly here! I have a question for you. Who doesn't love a bratwurst slathered in mustard and sauerkraut? I know that this is a particular weakness of mine and, in years gone by, I have definitely been known to heap piles of kraut on a hot dog at a Mariner's game (I know, bad for me! But it only happens a few times a year), just for the pure joy the spicy, tangy fermented cabbage brings to my taste buds. But did you know that sauerkraut and other fermented foods have the ability to add a vast, healthy array of probiotics to your diet, even more than over-the-counter probiotic supplements? Check out this link from Body Ecology if you want to know more on that! And, oh do we need more of that good bacteria, especially after rounds of pharmaceutical antibiotics have eliminated so much of our healthy gut flora! For more information on this, look for Patty's post later this week on gut health. But for now, here is our family recipe for sauerkraut.
Here's what you'll need:
Equipment:
Ceramic crock or round crock-pot. (1 gallon capacity is best.)
Plate that fits in side the crock.
1 gallon jug filled with water (or other clean weight)
Cloth cover (We use a clean dish towel)
Ingredients:
5 pounds of cabbage (2 medium heads, either purple or green)
3 tablespoons of sea salt
2 carrots (optional) or other vegetable or fruit (i.e. apple, onion
2 teaspoons caraway seeds (optional)
4 tablespoons fermented whey (optional)
1. Core and finely shred your cabbage. You can use a food processor with a shredding attachment or a large chef knife. As you work your way through the cabbage, put shreds into a big metal bowl.
2. Toss cabbage and salt (and any of your add-ins) together.
3. Using a kitchen mallet, pound cabbage until it releases juices and begins to look wilted.
4. Transfer cabbage mixture into crock. Pack it down as you go. When it has all been transferred, you should be able to press the mixture down under its liquid.
5. Put the plate in the crock and press the weight down on top of the plate, until the plate is submerged about 1 inch under liquid.
6. Cover with cloth and let sit for at least 7 days, and up to 3 weeks, at room temperature. We like to find a dark pantry corner!
7. Transfer to glass jars and keep refrigerated for up to 6 months.
8. Enjoy!
Just so you know, this recipe is a lot of fun when you have a sauerkraut making party! We like to fill our kitchen with friends pounding cabbage into submission!
Here's what you'll need:
Equipment:
Ceramic crock or round crock-pot. (1 gallon capacity is best.)
Plate that fits in side the crock.
1 gallon jug filled with water (or other clean weight)
Cloth cover (We use a clean dish towel)
Ingredients:
5 pounds of cabbage (2 medium heads, either purple or green)
3 tablespoons of sea salt
2 carrots (optional) or other vegetable or fruit (i.e. apple, onion
2 teaspoons caraway seeds (optional)
4 tablespoons fermented whey (optional)
1. Core and finely shred your cabbage. You can use a food processor with a shredding attachment or a large chef knife. As you work your way through the cabbage, put shreds into a big metal bowl.
2. Toss cabbage and salt (and any of your add-ins) together.
3. Using a kitchen mallet, pound cabbage until it releases juices and begins to look wilted.
4. Transfer cabbage mixture into crock. Pack it down as you go. When it has all been transferred, you should be able to press the mixture down under its liquid.
5. Put the plate in the crock and press the weight down on top of the plate, until the plate is submerged about 1 inch under liquid.
6. Cover with cloth and let sit for at least 7 days, and up to 3 weeks, at room temperature. We like to find a dark pantry corner!
7. Transfer to glass jars and keep refrigerated for up to 6 months.
8. Enjoy!
Just so you know, this recipe is a lot of fun when you have a sauerkraut making party! We like to fill our kitchen with friends pounding cabbage into submission!
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