God created our very complex digestive systems. And we have the opportunity to honor Him by helping keep our own digestive system healthy through what we eat. And fermented foods are one of the most amazing foods for us!
People often make a very sour face when I mention sauerkraut. However, I’m not talking about the store-bought icky brownish stuff. I’m talking about the crispy, green (or purple) yumminess!
Plus, it’s sooooo good for you! I eat it for breakfast, lunch, and dinner some days! If you want to read a little science about what fermented foods, like sauerkraut, do for you and your body this article is really great!
So, here’s how I make sauerkraut:
- Buy organic cabbage – this could be green or purple (they both make delicious sauerkraut and the purple is really pretty too!)
- Shred your cabbage. I like to use my food processor to make the job easy.
- Put the cabbage in a large glass or stainless steel bowl (no plastic please!)
- Sprinkle about 3 Tablespoons of Himalayan Pink Salt or Celtic Sea Salt over the cabbage.
- Then squeeze, squish, and kneed for 10 minutes. Your cabbage will extract juice which is necessary for the fermentation process.
- Place your cabbage in a fermenting container. This could be a special fermenter or just a glass jar or two. You want to make sure the juice is covering the cabbage. This is what keeps mold from growing on your cabbage.
- Put some sort of weight on top of the cabbage to keep it submerged in the juice. You can use ceramic pieces or another glass bowl.
- Cover with a towel or an airlock lid (like the one shown below).
- Let sit on the counter for about 3 days. And there you go. Sauerkraut!
- You will want to store your sauerkraut in the fridge. And it will last for several months!
The process is really easy! Plus you can add spices, herbs, or other veggies to make it taste different. I’ve tried out basil, dill, and peppercorns! YUM!
So, if you’re nervous about growing bacteria on your kitchen counter I encourage you to give it a try. I’ve make tons of batches of sauerkraut! And, I will admit that some of them have been disastrous fails. However, I’ve learned along the way about what works and what doesn’t. The Cultures for Health website has been an amazing resource for me too! They provide free e-books on all kinds of fermentation as well as sell products to help you be successful!
Have questions? Email them to me at firstname.lastname@example.org