I love sauerkraut. The live cultures and probiotics do wonders for the body and I think it tastes great. As usual though, buying it at the store is expensive, all things considered, and doesn’t always guarantee the freshness and quality of the ingredients. So I make my own. And it’s deliciously inexpensive and easy!!
Above is my set up and a end result picture. If you want to look all professional and feel safer using it, you can buy a sauerkraut container, made specifically for that. They are great but not indispensable. For this particular batch I used:
- 1 medium of organic green cabbage
- 1 medium organic yellow onion
- 5 cloves of garlic, sliced
- 1 cup of water
- 1TBS of salt
- Slice the cabbage very thinly, as well as the onion. Put all the ingredients in a bowl and toss well.
For the set up:
- one large bowl where the mixture is in
- 1 jug of water, filled ( you can use ANYTHING here as long as it’s clean and somewhat heavy) the purpose of this is to add weight on top of the cabbage to keep it submerged in liquid
- 1 plate that fits on the inside of the bowl
- a clean towel
As shown in photos above, place the plate on top of the mixture, put the jug on top of the plate then put a towel over everything to keep from dust or other dirt particles to enter, then leave this on your counter top or anywhere it won’t be in your way and wait for the deliciousness to create itself! It will take about 2 weeks, depending on the heat where you live and how strong of a flavor you like. I recommend tasting it to see if it is done to your liking before bottling it.
Check the mixture every 3 days and skim off any layer of bacteria you see forming. The first time you make sauerkraut, you might get grossed out with this part of it, but just remember if you love to eat it, that’s the way it is done, even when you buy it at the store. And it is SO good for your body!!!
Once done put it in a sealed container and it will keep for weeks in the fridge. The flavor will mature with time.
That’s it! Enjoy!