A sauerkraut recipe can give your body that special bacteria aka probiotics that it needs in order to function properly.
Learn how to make sauerkraut for you and your family to enjoy the many health benefits that are associated with a "real" sauerkraut.
Sauerkraut is known for helping the immune system because of its ability to maintain intestinal flora and aiding with digestion. It's a type of lacto-fermented vegetable that has been consumed for a very long time.
Most of the sauerkraut you find in grocery stores these days has been pasteurized and does not contain any beneficial bacteria.
Therefore, making your own sauerkraut recipe may be necessary to receive the numerous health benefits of this special food.
And it's a much cheaper probiotic - it may also be more effective than the probiotics that you purchase in a jar.
How to Make Sauerkraut
Basic Sauerkraut Recipe
Glass Jar, Ceramic Crock, or Food-Grade Plastic Bucket
Plate to fit inside jar, crock, or bucket
A Heavy Weight (sterilized rock, water filled glass jar, or water filled food-grade plastic bag)
Kitchen Towel to cover jar, crock, or bucket
Green or Red Cabbage (approx. 5 lbs of Cabbage)
3 to 4 Tablespoons of Sea salt, Kosher salt, or Pickling salt (no iodized salt)
Optional: Caraway Seeds, etc.
Remove outer leaves of cabbage and remove core.
Rinse cabbage in filtered water and chop or grate cabbage.
Add shredded cabbage to large bowl and sprinkle with salt - keep layering cabbage with salt until you use up cabbage.
Massage salted cabbage with your clean hands to help create more liquid.
Pack this mixture into a glass jar, ceramic crock, or food-grade plastic bucket.
Then press really hard with your clean hands or a wooden spoon to help release more liquid from the cabbage.
Make sure cabbage is immersed in liquid (Very Important!).
Cover mixture with a fitted plate and weigh down plate with a sterile rock, water filled glass jar, or water filled food-grade plastic bags (ziploc bags may be a good choice).
Then cover jar, crock, or bucket with a good kitchen towel that prevents any dust, etc. from getting into the sauerkraut recipe.
Let cabbage sit for 1 to 4 weeks at 65 to 72 degrees and not more than 75 for the best results.
Then transfer finished sauerkraut to your refrigerator using glass jars (make sure liquid covers sauerkraut and leave only a 1 inch space of air on the top of jar - cap tightly). Homemade sauerkraut will keep for a few months.
This is the basic recipe for how to make sauerkraut at home. There are many variations and techniques to try, so you will never get bored of making lacto-fermented vegetables - have fun!