Homemade Lacto- Fermented Sauerkraut

By: Amber Grangroth

Sauerkraut is a fermented food, making it a great way to improve your gut health. It is chock full of probiotics. Some stores carry good sauerkraut that have the probiotics. Look for one that only contains cabbage and salt. Other spices are okay, too, but no added ingredients. It should be in the refrigerator section of the grocery store. But really, sauerkraut is so easy and cheap to make!

You need a few items to start:

Cabbage

Pink Himalayan salt

Sharp knife

Cutting board

Food processor (optional, but shredded cabbage makes the best sauerkraut vs chopped, in my opinion)

Large jar/s

Something to cover the jar (cover, paper towel/coffee filter, and rubber band)

A dish to place under the jar when fermenting.

Remove the outer leaves and set aside. Cut the cabbage in half and remove the core. Cut the cabbage into pieces that can fit in the food processor to be shredded.

Sprinkle the cabbage with pink Himalayan salt. This draws the water out, which creates a brine.

Massage the cabbage and salt until a brine forms. You should be able to squeeze liquid out. See video below.

Fill the clean jars to the neck with the cabbage and brine. Be sure to pack it in. The brine should come above the top of the cabbage. This prevents oxygen from getting to the cabbage. No mold or bad bacteria can grow in the brine.

After the jars are filled, take the cabbage leaves you set aside,fold them, and press them down into the jars. You may need two or three per jar. This will help to keep the shredded cabbage below the brine. Use a fermentation weight or a rock inside a zip lock bag and place on top of the cabbage leaves. Place a cover on loosely and set in a dish to catch what spills out as the fermentation happens.

Sauerkraut Recipe

Ingredients:
1.5 heads of cabbage

1 T Himalayan pink salt

Directions:
1. Remove outer leaves of cabbage and set aside

2. Cut cabbage in half and remove the core. Cut into chunks that fit in the food processor

3. Shred cabbage and place in a large bowl.

4. Sprinkle with salt and massage, massage, and massage until liquid comes out when squeezed.

5. Pack tightly into a clean Mason jar. This will make 1/ 2 gallon or 2-quart jars.

6. Fold cabbage leaves and place on top of shredded cabbage. Push down so the brine comes up.

7. Use a fermentation weight or a rock in a zip lock bag to hold the cabbage down.

8. Place lid loosely on and place jar/s in a dish to catch the spill over

9. Let sit for 1-2 weeks and check. It should not smell bad! If it smells okay slightly vinegary, then taste it. If you like it, then refrigerate and enjoy! It can ferment longer, but we’re impatient! If brine no longer covers the top, add some water to cover and continue fermenting.

Enjoy as a side dish, in a Ruben or Rachel sandwich, with eggs, on salad or top a bratwurst or sausage!

Always find the beauty in life!

Love, Amber