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Easy Sauerkraut Recipes
and Salt Free Sauerkraut
Easy sauerkraut recipes can be made with different types of cabbage, many vegetables, and salt.
And it's also possible to make a salt free sauerkraut recipe.
The main health benefit of sauerkraut is its ability to
maintain our intestinal flora which aids in the digestion of cooked foods.
Sauerkraut is a probiotic vegetable that's been consumed for thousands of years.
most of the sauerkraut that you buy at "regular" grocery stores has
And it will not contain any beneficial
bacteria or probiotics.
Luckily, it's much cheaper and healthier to learn how to make your own homemade sauerkraut.
You can incorporate many different types of herbs and spices into easy sauerkraut recipes to liven up the taste
of this lactic acid ferment.
You should always use organic produce and try to control the amount of salt
in your sauerkraut recipes.
Easy Sauerkraut Recipe
- Basic Sauerkraut Recipe
- 1 pound of Chopped Organic Cabbage
- 2 tsp. of Sea Salt
- Optional: Double or Triple this Recipe
- Massage the cabbage with salt to release its liquid.
- Then press salted cabbage into an appropriately sized glass jar until liquid rises above the chopped cabbage.
- Place cabbage core on top making sure chopped cabbage is completely submerged.
- Then close the lid.
- Leave the jar out of the sunlight at appropriate temp for 3 to 5 days or until properly fermented.
Be sure to release built up "gas" pressure as needed and put a plate underneath your ferments to catch any overflow.
This sauerkraut recipe will keep in your refrigerator for several weeks.
Easy Sauerkraut Recipe
- Salt Free Sauerkraut
- 1 Large Shredded Organic Purple or White Cabbage
- Or 3 to 4 Small Shredded Organic Cabbage
- Spring Water or Fresh Organic Coconut Water
- Massage shredded cabbage until softened and juices are released.
- Press the massaged cabbage firmly into 1 or 2 glass jars until almost full.
- Leave at least 1 inch space on top.
- Then cover cabbage with enough spring water or coconut water to completely cover the shredded cabbage.
- Place a tea sieve on top of the jar to keep cabbage submerged during fermentation process.
- Screw on a mason ring to secure the tea sieve and ferment for 3 to 5 days.
- Or until desired ferment is reached.
- *It might be easier to invest in a Lacto-Fermentation Air-lock System for wide-mouth Mason jars.*
Be sure to leave your sauerkraut out of the sunlight and away from dust.
And regularly check the water level!
A dark kitchen cabinet may be the perfect place to ferment your salt free sauerkraut.
Store this easy sauerkraut recipe in your refrigerator and it should keep for at least a month.
Easy Sauerkraut Recipe
- Salt Free Kimchi/Sauerkraut
- 2 Chopped Organic Celery Stalks
- Stemmed and Torn Bunch of Organic Kale
- 2 inches of Peeled and Grated Organic Ginger
- 2 Shredded Organic Carrots
- 1 Head of Shredded Organic Cabbage
- Juice of 2 Organic Lemons
- Organic Curry or Five Spice and Cayenne (to taste)
- Add shredded and prepped vegetables into a big mixing bowl.
- Next add in the fresh squeezed lemon juice.
- Then add in your chosen seasoning.
- Massage veggies with hands until softened.
- Add softened veggies and their juices into a glass jar.
- Press firmly to release as much liquid as possible.
Basic Fermenting Guidelines
- Fill the glass jar until almost full leaving at least 1 inch of space from the top.
- Be sure vegetables are submerged in enough of their own liquid or juices to completely cover them.
- Then put clean outer cabbage leaves on top of the submerged vegetables to seal off any air.
- Next add a heavy crystal or clean rock to weigh down the cabbage leaves.
- Finally, cap the jar and ferment in a dark cabinet or closet for 5 to 7 days (at room temperature).
- Be sure to unscrew the cap every day or so to release built-up "gas" pressure.
Make Your Own Easy Sauerkraut Recipes!
As you can see there are many ways to make easy sauerkraut recipes.
You can add in your favorite spices, vegetables, and herbs to create your own sauerkraut recipes.
I especially love the salt free options, as I do not really care for salty ferments.
Too much salt aka "sodium chloride" creates hypertension in my body.
I like to taste the vegetables and other ingredients that go into my sauerkraut recipes.
Too much salt can be overpowering!
I also prefer to use the juice from celery stalks to make a "salt free" sauerkraut
recipe along with a little whey (from yogurt) to culture my "salt free"
As an added bonus, celery juice contains
And whey contains probiotics that will extend the
shelf life of your sauerkraut recipes when stored in the refrigerator.
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