Nourishing Plot read all about the healthy probiotic benefits of Sauerkraut and how to make your own kraut at home!
How to Make Sauerkraut:
1 medium head of green or red cabbage, preferably organic. Save one large leaf of cabbage.
1 Tablespoon of Celtic salt.
Directions:
Either finely shred cabbage by hand or put it through the slicer of a food processor. Either is okay. The food processor is what we prefer. Once whole head of cabbage is shredded put in large bowl. Sprinkle tablespoon of Celtic salt over the top and thoroughly mix the salt in.
Let it sit for 30 minutes. The time is not critical. You just need the salt to cause the cabbage to juice. In jar put 1/3 of cabbage and salt mixture. Take a tamper and tamp cabbage tight into the bottom of jar. Repeat this 3 times until all cabbage is tamped into jar. Clean jar of anything you have dropped. Fold the large leaf of cabbage you saved to fit over the top of the cabbage. Fold for a tight fit on top of the shredded cabbage. Press down and place glass weight on top. Make sure the juice covers the weight. If it does not (some cabbage is not very juicy) add some filtered water. Place plastic kraut lid on jar. Take bubble and remove the little piece of foam just under the aerator top. Fill the bubble 1/2 full of water and replace the aerator top. Push the pressure point firmly into the hole in the top of the lid. It should go in about 1”. Set in bowl and let it perk for 1 week. After about 1 week open it and taste the kraut. Make sure you cover press the cabbage under juice when you close it up. Don’t double dip the utensil you are tasting from. Taste it every few day. Under normal weather it takes two weeks for the kraut to reach it’s maturity. If it is really hot it will finish sooner. If it is two cold it will work slower.
After 2 weeks or there about remove the percolator and place little blue stop in the hole and place in the refrigerator. Eat 2 or 3 tablespoons with every meal.
