i’ve been wanting to try to make my own sauerkraut for a while now… as i’ve mentioned in the past, i’ll get on these kicks where i’m all like, “i can make that!” and i think that i can make TIME multiply and have more of it so i can actually MAKE all the stuff i say i can make… silly me.
anyway, luckily this whole sauerkraut making process is super easy and not nearly as time consuming as one may think. well, the actual “making” of it takes a little while, but preparing it does not. it’s quite fun, too. you get your hands involved and you get to “play” with your food, which i always enjoy. 😉 plus, it’s oktoberfest!! and i’m part german, so it’s high time i learn how to make this amazing stuff so every october i can eat it. just kidding, that’s not my only motive. sauerkraut is one of the oldest fermented foods out there. and it’s one of those things that is actually pretty inexpensive to make on your own, but for whatever reason, can be kind of expensive to buy. this small batch didn’t cost me much. i had the salt at home, and this head of organic cabbage was $2. it’s loaded with probiotics and because it’s cabbage, it naturally contains a prebiotic as well. it’s just really awesome stuff. we should all eat more sauerkraut… in my humble opinion.
i digress.
as i said, the process is very simple. and so are the ingredients :
– one medium head of cabbage {organic, if possible}
– 1 1/2 tbsp salt {i chose himalayan pink salt}
– large glass container or fermenting crock {as clean as you can get it}
begin by quartering cabbage and then chopping into “ribbons.” add salt and begin to work in the salt using your hands. this is the fun part. you can literally {with clean hands, of course} squish and squeeze the cabbage all around. this will eventually cause the cabbage to wilt from working the salt in.
it’s quite amazing how it works, and it’s just oh-so-fun. Continue reading
food & foto 