Sauerkraut – the real thing!

I finally made a batch of sauerkraut tonight.

As you can see in a couple pictures I installed an airlock in the lid of the glass jar.

So now the lacto-ferment critters will get busy the next few days.

My recipe:

2 head cabbage ( 8 pounds )

4 tbsp kosher salt ( 1/2 tbsp per pound )

1 tbsp fennel seed

1/2 tbsp red pepper flakes

[ based loosely on a recipe in “Fermentation for Beginners” by Drakes Press.]

Clean and sterilize glass jar and lid. Use airlock lid if you have one, otherwise cover with any type of cover that will keep out dust and bugs. If the lid seals air out, be sure to burp once a day, because CO2 will be forming inside jar from the lacto-ferment critters that are working to convert the cabbage, concentrating the vitamins, making it more digestible, and creating probiotics. The finished sauerkraut will be concentrated with vitamin C as well as many other vitamins. Fermenting with salt actually concentrates the vitamins already in the cabbage! Did you know that many sailors lives were saved in the 1800’s when it was discovered that this fermented food could prevent scurvy? [1] [2]

Did you know that probiotics help our bodies to be more healthy? [3] [4]

1-sauerkraut

I sliced the cabbage and put in jar with salt, fennel seed, and red pepper flakes, pounded with wood pin and when the cabbage juice released, I pushed the cabbage under the liquid to be covered with some outer leaves of the cabbage.

2-sauerkraut

I sliced the cabbage and put in jar with salt, fennel seed, and red pepper flakes, pounded with wood pin and when the cabbage juice released, I pushed the cabbage under the liquid to be covered with some outer leaves of the cabbage.

3-sauerkraut

I sliced the cabbage and put in jar with salt, fennel seed, and red pepper flakes, pounded with wood pin and when the cabbage juice released, I pushed the cabbage under the liquid to be covered with some outer leaves of the cabbage.

4-sauerkraut

I sliced the cabbage and put in jar with salt, fennel seed, and red pepper flakes, pounded with wood pin and when the cabbage juice released, I pushed the cabbage under the liquid to be covered with some outer leaves of the cabbage.

References:

[1] Ahoy, Pass the Cabbage – History Channel 

[2] Captain James Cook and Preventative Health

[3] Probiotics and their fermented food products are beneficial for health – NCBI

[4] Fermented Fruits and Vegetables, A Global Perspective

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One thought on “Sauerkraut – the real thing!

  1. Pingback: August Sauerkraut | MaggiesCornerDotOrg Blog

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