Sauerkraut

Sauerkraut can be made in several different ways. The traditional recipe involves shredding and pounding fresh cabbage, adding salt, and submerging it under water for several days. The natural bacteria in the cabbage, such as lactobacillus plantarum, will naturally begin to ferment the cabbage while the salt inhibits other microbes. You can eliminate the use of salt altogether by innoculating the shredded cabbage and water solution with yogurt starter or Kefir grains. A traditional recipe.

Ingredients:
  • 1 Fresh Medium Cabbage (red or green)
  • 2 Tablespoons Pickling Salt (Please no iodine, it will kill the bacteria)
  • Distilled Water (or filtered and non-chlorinated)
Shred the cabbage. In a large bowl, mix shredded cabbage and salt together. Pound the cabbage mixture to expel the juices. Place pounded cabbage and juices in a medium sized glass jar (1 Quart Sized). Press down firmly on the cabbage. Add distilled water until cabbage is fully submerged. Solution should be at least one inch from the top of the jar. Cover the jar and let sit for 3 to 7 days at room temperature. Store in the refrigerator. Alternatively, one can use Kefir grains to ferment the cabbage, just eliminate the use of salt.

Did you know?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"Soil is ultimately a cultural problem, and it will only be corrected by cultural solutions."
~Wendell Berry
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