It hardly gets any more naked than this. Do you know what ingredients are in sauerkraut? Cabbage and salt. That’s it. You can add other things if you like, carrot, peppers, caraway seed or juniper berries, etc. but those are optional ingredients. I am of German heritage and my dad used to make sauerkraut so I grew up eating it and loving it. What I didn’t know then was how healthy raw sauerkraut is (this not does apply to store-bought pasteurized sauerkraut). Sauerkraut is cabbage that has fermented and fermented cabbage is even healthier and easier to digest than raw cabbage since the fermenting creates a naturally occurring probiotic.
I doubt we will ever see Jamie Lee Curtis or any other “star” making commercials selling sauerkraut like they do for yogurt but maybe they should because it’s so much better for you.
Kristy
Ingredients:
- 2 heads cabbage (medium sized), cored and cut in thin shreds.
- 2 tbsp sea salt
Preparation:
- Sterilize jars and lids.
- In a very large bowl mix together the cabbage and the salt. I like to sprinkle a little salt over each section of cabbage after I cut it and add it to the bowl but it doesn’t matter as long as the salt is thoroughly mixed in.
Press down with a smaller bowl to break down the cabbage and release the juices.
- With a smaller bowl or jar or your hands work the cabbage by pressing on it repeatedly to break it down and release the juices. This will take a little time. You want to keep pressing until the juice covers the cabbage.
- Once you have a good amount of juice and the cabbage is softened pack it tightly into your jars. Add cabbage in small spoonfuls so you can pack each addition down firmly stopping about an inch or so from the top. Divide any juice left in the bowl between the jars. The cabbage in each jar should be covered with liquid.
- Loosely cover jars with the lids and set aside in a place that will maintain a moderate temperature. Once or twice a day remove the lids and press down the cabbage to be sure it is submerged in the liquid. Replace the lids. (I place the jars in a dish to catch any liquid that bubbles up over the top)
- After a week your sauerkraut should be done. Tighten the lids and store in the refrigerator for up to 6 months.
Nutritional Info:
Makes approximately 4 jars (16 ounce).
Serving size 1/4 cup.
Nutrients per serving: Calories: 14, Cal. from Fat: .5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 3g, Fiber: 1.5g, Sugars: 1g, Protein: 1g, Sodium: 361mg, Chol: 0mg
Notes:
Store sauerkraut in the refrigerator for up to 6 months.