Homemade Sauerkraut

Homemade Sauerkraut
Homemade Sauerkraut
Probiotic-rich foods like this homemade sauerkraut help balance our gut flora (a.k.a. our "second brain") and enhance the immune system. It's all connected, folks!
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  1. 2 heads of cabbage (this time I used green and purple)
  2. Dill
  3. Fennel
  4. Carrot
  5. Himalayan salt
  1. 1 Slice the cabbage thinly, I use my Cuisinart
  2. 1 and 1/2 Tbsp Coarse Salt - toss over cabbage
  3. Hand crush it together until limp, releasing liquid from the cabbage
  4. Add handful of fresh herbs, I like dill and Fennel
  5. Press into clean glass jar with wooden spoon. (I get my jars from The Container Store, they have a clamp that holds the lid on air-tight.)
  6. Leave at Room Temperature for 24 hours
  7. Check to see if liquid is covering cabbage in jar, if not dissolve 1 cup water and 1 tsp salt and add to jars.
  8. Set jars in container and cover with towels as they could possibly bubble out
  9. Let sit for 5-10 days
  10. After that open and enjoy this delicious treat! Afterwards you can refrigerate for 2 months or more
  11. GREEN
  12. Another way to do this is to use a Culture Starter. I like the Body Ecology formula from Donna Gates and have used it for the Green cabbage
  13. Slice just like above and hand crush like before
  14. Take small portion of cabbage mixture with 1/2 cup water and add to food processor
  15. Pour over cabbage
  16. Add fennel and carrot
  17. Dissolve one package of culture starter in 1/2 cup warm water. Let sit 20 minutes. Add to crushed cabbage.
  18. Toss together
  19. Then add to glass jars, pressing down layer by layer with a wooden spoon
  1. One of the best health-promoting and DELICIOUS foods on the planet! And this from a girl who never really liked traditional sauerkraut to begin with... the homemade krauts make all the difference!
Adapted from from Donna Gates and Emrys Tetu
Adapted from from Donna Gates and Emrys Tetu
Your Health Path http://www.yourhealthpath.com/

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