Yummy Sauerkraut recipe! Stacy from Off Grid with Doug and Stacy gets into detail about her special recipe for sauerkraut, with extra information about fermented foods nutrition, and lots of canning tricks and tips from a canning pro. Lots of folks love sauerkraut but often settle for the store-bought kind. That's too bad because sauerkraut is highly nutritious with tons of probiotics that grow during fermentation. Fermenting cabbage for making sauerkraut at home is not difficult and can save a lot of money.
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Here's a basic recipe for making Sauerkraut at home - there are many variations with different spices and other ingredients.
Super Simple sauerkraut fermentation recipe
- Shred the cabbage and discard the outer leaves.
- Rinse the cabbage under cold running water and drain.
- Cut the cabbage into quarters and remove the core.
- Shred the cabbage into thin strips.
- Put the shredded cabbage in a suitable fermentation container and add 3 tablespoons of salt per 5 pounds of cabbage.
- Mix the cabbage and salt together with your hands until it releases liquid.
- Pack the cabbage and liquid together in a clean jar, pressing down firmly to remove any air pockets.
- Cover the jar with a lid or cheesecloth and store it in a cool, dark place to ferment for 3-4 weeks.
Here are some general fermentation tips:
- Use fresh, organic produce for best results.
- Use non-chlorinated water for mixing salt and vegetables.
- Use a fermentation weight or a clean rock to keep vegetables submerged in the brine.
- Check your ferment daily to ensure that it is submerged in brine and that there is no mold growth on top of the brine.
Other vegetables that can be fermented at home include carrots, beets, radishes, cucumbers, and green beans. Here are some other fermentation recipes you might like:
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