Sauerkraut has existed in one form or another, called by many names, for at least several thousand years. There was evidence found of sauerkraut in the diets of the workers who built the Great Wall of China! Pliny wrote of sauerkraut in ancient Rome. Sailors have carried it on ships to ward off scurvy, which it can do because of its high vitamin C content.
This food is ideal and very simple and quick to prepare. A few spoonfuls with each meal will aid digestion and add sour flavor and a punch to whatever you are eating.
You can use green, red, savoy or napa cabbage. This is a basic recipe but there are so many variations that include many other flavors and vegetables. You can really get creative with it.
-Save a few outer cabbage leaves to roll up and use later.
-Slice the cabbage thinly, or shred in a food processor
- Add 1-2 tbsp of himalayan or sea salt.
-Knead the mixture well with your hands until a lot of juice comes out. this could take up to 10 minutes.
-Take a half cup of water and add a culture starter or use 1/2 a cup of juice from a previous batch.
-pack this mixture into a suitable pickle jar or crock. Firmly pressing down so there is no air trapped and the cabbage is fully submerged in the liquid, leaving an inch or so for the cabbage to expand.
-Now take the large outer leaves, roll them up and place on top of the shredded cabbage so it will stay submerged.
-Seal the lid tightly
-store in a dark place at 70 degrees F. for five days. If you ferment without starter using just salt it will take more like 7-10 days.
You can check the progress of your sauerkraut. Open the jar, smell it, taste it with a clean fork and pack it back down until it is submerged. After a couple of days it should get bubbly. After a few more days it should start to smell and taste sour. When it is done refrigerate it. It can stay in the fridge for months… But I hope it won’t!!
I hope you will be filling your gut with all those beautiful probiotics!!