Simple Traditional Sauerkraut
This recipe uses the traditional techniques of lacto-fermentation. After culturing for a few days at room temperature, the cabbage is preserved for 6 to 9 months in refrigerator or root cellar. This method of preserving is far superior to canning because it does not require heat that can destroy the valuable enzymes. The natural bacteria’s that act as preservatives enhance the nutritional value as well as provide the “good” bacteria that keep our stomach flora in balance. The other bonus is that it adds flavor to every dish! I have a couple tablespoons on my eggs at breakfast and with dinner at least 5 times a week.
You can make this recipe with green or purple cabbage, add caraway seeds and juniper berries or just have it plain. Plain is the only way my daughter will eat it!
1medium green or purple cabbage, cored and shredded (I use my food processor)
1Tbls. caraway seeds(optional)
1Tbls. juniper berries (optional)
1Tbls. sea salt (I use Celtic)
4Tbls. whey (if not available, use an additional 1 tablespoon salt)
Put all the ingredients in a large bowl. Pound with a Sauerkraut Tamper or a meat hammer for about 10 minutes or until the cabbage is soft and juicy. Place in a quart-sized mason jars and press down firmly with a tamper or meat hammer until juices come to the top of the cabbage. Add a little filtered water if necessary. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage or your refrigerator. I check on the pressure building up in the jars and if it is too much, I undo the top of the jar to release the pressure. The kraut will last about 6 to 9 months. I like to keep mine about a month in my fridge and then start to eat but you can eat it right away also.