How To Make Raw Probiotic Sauerkraut
By SkinnyOver40 on August 01, 2014
Probiotic Sauerkraut My love for homemade Sauerkraut really started at a young age when my mom would make Sauerkraut and sausages. We were talking the other day and she said my dad had it in large crocks in the basement. Fermenting foods goes back to how our ancestors kept their food. Before the refrigerator.
I have fallen in love with fermenting, especially pickles. Getting that good bacteria into my gut to keep my belly from getting that horrid bloat. Sauerkraut is a live-culture “probiotic” food. Fresh sauerkraut contains lactobacilli, beneficial bacteria that improve the functioning of the digestive tract.
How To Make Raw Sauerkraut I finally am making my own raw probiotic Sauerkraut and am feeling wonderful. This is part one of the recipe. It is truly so simple!
For this recipe I used Cabbage, Carrot and Jalapeno. You could use just cabbage and your carraway seeds or really any sort of recipe that entices your taste buds to eat up. I am also using Pink Himalayan Sea Salt.
Here I have added the Sea Salt and am massaging this into the mixture to start releasing the water. The water is your focus. We want the cabbage to sit under the water when it is fermenting. This will take about ten minutes. I used 1 1/2 Tablespoons of the Sea Salt.
Now you are going to use a wooden spoon or your fist and push the cabbage under the liquid. If you don't have enough liquid you can add purified water.
I added a little juice glass and pushed the cabbage underneath the water. What you can also do is save some of your large cabbage leaves and add to the top of your mixture, then add something heavy to weigh it down under the liquid. That is what I did the next time I made this.
- One Head of Green Cabbage
- 1/2 Cup of Carrots
- 2 Jalapeno
- 1 1/2 Tablespoon of Sea Salt
- Purified Water
- Shred your cabbage and Carrots Dice your Jalapeno Place in large bowl and slowly add the Sea Salt mixing it up. Massage the salt into the mixture slowly for about ten minutes, pressing hard to release the liquid Place into a Crock or Mason Jar and weigh the cabbage down under the liquid. If you need more liquid, add some water. I use a little juice jar with a plastic bag of water to push the cabbage under the water.
- Press down every few hours for the first day.
- Let it ferment in a dark, cool place for up to 10 days. I start tasting it on the third day. This is all up to your taste buds.
- Then refrigerate, it pretty much lasts forever but you will scarf it down before then.
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