Easy-Peasy sauerkraut

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Easy-Peasy Sauerkraut

Sauerkraut is such an amazing and simple way to get some gut loving bugs into your system. We are only just starting to understand our gut microbiome and how important it is for our health. More and more information is coming to light on this issue saying we should all be protecting and nourishing our guts. One easy way is to have live, fermented foods in our diets. In our household we love sauerkraut. My daughter eats it by the spoonful. This easy-peasy recipe only uses 2 ingredients and takes 3-10 weeks (depending on your own preference) in the pantry to get those billions of gut loving bugs.

It’s easiest to use specialised jars or crocks but don’t worry if you don’t have these.

You can use fermentation crock potsMad Millie fermenting crock. Or what I use is a jar with an airlock at the top. The air lock “locks” out oxygen, invasive pests and airborne yeasts, bacteria and moulds so they can’t enter the fermenting chamber. You fill it with water and away you go.  Easy Peasy Sauerkraut

If you don’t have fancy fermentation kits a good ol mason jar does the trick. However you may need to burp your jar so pressure doesn’t build up. Once a day should suffice and as the ferment gets older every 2nd day should be fine.

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Print Recipe
Easy-Peasy sauerkraut
Easy-Peasy Sauerkraut
Cuisine Gut health
Prep Time 40 Minutes
Cook Time 3 Weeks
Servings
Ingredients
  • 30 Grams Fine sea salt 10grams per 1kg of shredded Cabbage. 20g per litre for a 2% brine
  • 1 Very large Cabbage Red or white or a mix
Cuisine Gut health
Prep Time 40 Minutes
Cook Time 3 Weeks
Servings
Ingredients
  • 30 Grams Fine sea salt 10grams per 1kg of shredded Cabbage. 20g per litre for a 2% brine
  • 1 Very large Cabbage Red or white or a mix
Easy-Peasy Sauerkraut
Instructions
  1. Cut your cabbage into quarters and remove the stalk
  2. Using a mandolin slicer on 1mm or a knife, slice your cabbage as thinly as possible. The thinner the cabbage the more delicious your kraut will turn out.
  3. In a large bowl place the cabbage and sea salt (amount depends on your weight of the cabbage. So be sure to weigh your cut cabbage to figure out the salt amounts).
  4. Using your hands start massaging your cabbage. Squeeze it in your fingers, rub it for at least 20min so it will start to self brine. You should start to see lots of water coming out.
  5. Once it has self brined enough (or your hands have had enough) place into your jar or crock.
  6. Mix together 20g of sea salt with room temperature filtered water. Mix until the salt is all dissolved. If it doesn't dissolve you can warm the water, but make sure it is cooled before pouring into the jar.
  7. Add the brine to your jar until it is almost to the top, be sure to leave at least 2cm of space at the top.
  8. Using a weight (which usually comes with your kits) weigh down the kraut. If you don’t have a weight you can use some of the outer leaves of the cabbage, press theses down on top of your shredded cabbage. This is to keep the cabbage in the brine as much as possible. As exposure to the air can spoil it.
  9. If your jar is clear cover with a tea towel and place in a cool dark place. It should take approx. 3-10 weeks. Depending on your houses temperature it may be quicker in warmer climates and slower in very cold. The taste will be slightly different each time as it all depends on length of fermentation and room temperature.

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