How to Make Your Own Sauerkraut
Have you tried your hand at some fermentation magic? Sauerkraut is super easy to make so it’s a great place to start if you’re new to fermenting.
Why would you want to include fermented foods in your diet?
The fermentation process creates probiotics (healthy bacteria) which will make your gut sing a happy song. Much of our immune system lives in our gut so it’s important to keep it happy, and probiotics helps.
The most basic recipe involves just a cabbage and some salt. Shred the cabbage, add salt, massage until the cabbage wilts and releases its juices. Then cram this into a mason jar, ensure all the cabbage is submerged under its own liquid, or add some extra water if necessary. Leave it in the cupboard for a few days to a week or so, and voila.
Keep an eye on it initially and taste it to see how it’s coming along. Once it’s reached a sour level that tastes good to you (about a week for me) then place it in the fridge to stabilise it. It’ll keep in the fridge for a good few months, not that it ever lasts that long round here…nomnom.
Once you’ve got the basic recipe down you can experiment throwing different stuff in, onion, garlic, herbs, spices, other veggies like beetroot or carrots. You can let your imagination run wild.
One super important point is to make sure everything is super clean, your hands, the surfaces, the cabbage, knife…if bad bacteria gets in there it’ll spoil and go mouldy instead of tasty. Sad times.
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