I love Cabbage sauerkraut its a natural probiotic and its great for your health. It helps alleviate sweet cravings and replaces the bad bacteria in your gut. I eat it straight out of the jar as a snack put it on blue corn chips and have it with 2 to 3 of my meals each day.
Sauerkraut means sour cabbage in German. I have to admit the first time I made it I was a bit well.. I procrastinated about it for a while but once I made it I don’t know what I was worrying about. Its really easy to make its good to make time to do this though as you want a large batch so you only need to do it now and then. You can keep it in the fridge for up to 9 months, it wont last that long though.
You don’t have to use organic cabbage as the good bacteria will eat any chemicals that are on cabbages that you buy from the supermarket, although I like mine as natural as possible. The preserving of veggies has been done for thousands of years throughout different cultures, even though it may seem like a new fad its not for it to have been done for this long. Fermented veggies are packed full of friendly bacteria, read some of the benefits of probiotics .
The instructions will be in the recipe but just wanted to do a run down here with some pictures for reference.
Shred cabbage into slices, you can use the core as well put it into a large mixing bowl or a pot like I have in the picture above. You can chop cabbage in a food processor as well if you want, saves time. I use my thermomix sometimes which will be added to the thermomix recipe section when I add it. Sprinkle the salt and caraway seeds on cabbage, give it a stir and then let sit on the bench for half and hour while you do something else. This gives it a chance to sweat that doesn’t sound very glamorous but it will save you some work.
Now you need to spoon some mixture into the jar and with a wooden rolling pin or something similar press down on the cabbage until it starts to release its juices. When the layer is covered with juice from the cabbage repeat in small layers until you reach the top (leave about 2 inches of space between the mixture and top of jar). They say if you make sauerkraut while in a bad mood it wont turn out, I guess you could say that for any type of cooking really. Touch wood I have never had a batch go off yet Ive had some with mould on the top layer, but that’s okay just eat it, no no not really scoop it off and its good to go. If you get to the top and there is not enough liquid covering the cabbage don’t panic just add a salt water mixture to cover it about half to one cup should do.
If you have any questions, feel free to ask once you make it there’s no turning back you will love it, well I hope you do.
Thanks for reading 🙂 Here is the recipe for the Natural Probiotic Cabbage Sauerkraut.
- 1 head of cabbage
- 2 TBS sea salt
- 2 TBS caraway seeds
- Make sure your utensils and jar have been cleaned thoroughly with very hot water.
- Use a 1ltr jar either with a air tight hinged lid or just a normal jar.
- Slice cabbage and put into a large mixing bowl or a large stainless steel pot.
- Sprinkle salt and caraway seeds onto cabbage mix and let sit for half an hour.
- With the end of a wooden rolling pin or a rubber mallet smash the cabbage mixture until the juices seep out.
- Spoon some of the cabbage mixture into the bottom of the jar around 2 to 3 TBS so you have a small layer.
- With a wooden rolling pin or something similar press down on the cabbage until juices cover the layer.
- Repeat the same step as above until you reach 2 inches from the top, make sure the cabbage is covered with liquid otherwise air will get to it and it will go mouldy.
- Place jar in a shallow tin and it needs to sit in an area that has a constant temperature of around 21c. I keep mine in the bottom of my pantry and it always works.
- Leave for 7 days and then place in the fridge.
The mixture will expand when its sitting in the jar check it every couple of days to see if any of the cabbage is exposed if it is just push it down with a back of a spoon so its covered with the juice.