How to Make Homemade Sauerkraut
Homemade Sauerkraut is a salty, crispy, probiotic rich food that should not be left out of any healthy cultured lifestyle. It’s true, it can be an acquired taste, but when you make it from home, you can alter the saltiness and flavors to find a perfect match for your tastebuds. I try to eat a bite of homemade sauerkraut before every meal. It helps curb cravings, cleanse candida overgrowth, and vastly improves digestion.
Depending on the starter culture you use to make your sauerkraut, you can expect more live probiotics in a single 1/4 cup serving than in an entire bottle of probiotics you will find on the shelf at your local health food store!
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To start making your own homemade sauerkraut you will need the following:
- 1 packet of Cutting Edge Cultures starter culture
- 1 gallon sized glass jar with secure lid.
- Approximately 1 gallon of unfluoridated and unchlorinated water.
- 2-4 tablespoons of mineral salt (I recommend pink himalayan sea salt.)
- 5 pounds of vegetables (the bulk should be cabbage, with an additional 1 pound of carrots or apples.)
- Glass measuring cup.
- Begin by combing 2 cups of unchlorinated unfluoridated room temperature water and 1 packet of cutting edge cultures. Stir this mixture and set aside to allow powder time to fully dissolve.
- Shred all of your vegetables, I prefer a thin shred so I use my food processor – but there is nothing wrong with using a butcher knife and chopping the vegetables a bit thicker.
- Mix vegetables in a large mixing bowl and add mineral salt, the more salt you add, the crispier the vegetables – but the salty flavor does significantly increase as the mixture ferments, if you are sensitive to salt, you should stick to 2 tablespoons. If you are a salt lover like me, 4 tablespoons is delicious!
- Tightly pack all vegetables into your large glass jar leaving 1-2 inches at the top.
- Pour the 2 cups of water and cutting edge cultures over the vegetable mixture.
- Fill the rest of the way with water allowing 1-2 inches to remain at the top and cover with lid.
- Set homemade sauerkraut mixture out of direct sunlight in a room temperature area (not in a fridge or cellar.)
- Every day, open the jar to burp it.
- Using clean hands or a clean wooden spoon, push the mixture back down so the liquid is covering it daily.
- You can begin tasting day 4 or 5, when the mixture is salty and crisp it is ready. I do tend to let mine ferment for closer to 10 days to amp up the salt.
- Once finished, store in the refrigerator. Your homemade sauerkraut will have a shelf life of at least 6 months!
Cultured foods can certainly be an acquired taste, especially sauerkraut. But for someone looking to heal their body as naturally as possible, it is one of the best options available!
Which cultured foods did you have to learn to love?