Sauerkraut | Morsels of Life

Sauerkraut

Morsels of Life - Sauerkraut - A basic lacto-fermented sauerkraut. Perfect as a side to some sausage and great for gut health!

We recently got a head of cabbage, and I wasn't sure what I wanted to do with it. Then James mentioned he thought some sauerkraut would be good, but I didn't want to risk making a whole cabbage's worth of sauerkraut only to not have it turn out since I remembered the last time I did, and we ended up discarding most of the batch. So I thought maybe I could make a few different batches. As luck would have it, I was also reading through Nourishing Traditions, and they have four sauerkraut recipes! I figured if I made 4 different batches, at least one would turn out, right? Plus, if they didn't, at least we wouldn't have to eat too much before moving onto the next flavor. I'll share these four sauerkraut recipes (regular, Latin American, Korean, Japanese) with you over the next weeks.

Once I decided to make the four batches of sauerkraut, I figured I'd start with "original." You really can't go too much simpler. You need a mere three ingredients, one of which is optional! Since I opted to use whey in addition to salt, this sauerkraut isn't too salty. I got the whey by straining it out of my kefir. You could do the same or use yogurt whey. Just make sure it's got some live cultures. :) If you don't have any whey or want to avoid it, you can also use an additional teaspoon of salt.

What do you like to pair with your sauerkraut?


Morsels of Life - Sauerkraut - A basic lacto-fermented sauerkraut. Perfect as a side to some sausage and great for gut health!

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A basic lacto-fermented sauerkraut. Perfect as a side to some sausage and great for gut health!

Prep time:
Cook time:
Total time:
Yield: 1-2 cups

Materials:

Mass Weight Volume Number Material Notes
294 grams 10.375 ounces 1/4 cabbage, shredded
1 teaspoon salt
1 tablespoon whey You can strain it from yogurt or kefir or use additional salt instead of whey.


Methods:

Morsels of Life - Sauerkraut Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Sauerkraut Step 2 - Combine all materials and mix well. 2. Combine all materials and mix well.
Morsels of Life - Sauerkraut Step 3 - Place mixture into a jar, and press/beat down until liquid covers all cabbage. 3. Place mixture into a jar, and press/beat down until liquid covers all cabbage.
Morsels of Life - Sauerkraut Step 4 - (Optional - Place a layer of plastic film on top to decrease exposure to oxygen. I like to use this layer of plastic film to slow evaporation and decrease air exposure, but as long as the cabbage is covered in liquid, you should be fine.) Allow cabbage to ferment at room temperature, tasting the cabbage/sauerkraut to determine if it has fermented enough. Once the cabbage is fermented to your taste, store refrigerated. 4. (Optional - Place a layer of plastic film on top to decrease exposure to oxygen. I like to use this layer of plastic film to slow evaporation and decrease air exposure, but as long as the cabbage is covered in liquid, you should be fine.) Allow cabbage to ferment at room temperature, tasting the cabbage/sauerkraut to determine if it has fermented enough. Once the cabbage is fermented to your taste, store refrigerated.

Morsels of Life - Sauerkraut - A basic lacto-fermented sauerkraut. Perfect as a side to some sausage and great for gut health!

Shared with: #recipeoftheweek, Wonderful Wednesday, Waste Less Wednesday, What's Cookin' Wednesday, Throwback Thursday, Foodie Friends Friday, Foodie FriDIY, Pinworthy Projects, What's for Dinner?, Happiness is Homemade, Nifty Thrifty Sunday, Motivation Monday, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday

10 comments:

  1. I have never make my own sauerkraut, but it certainly looks doable. I will have to try this!

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  2. Definitely an easy recipe! Just takes a while to get the cabbage fermented. :) Let me know what you think once you've tried it!

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  3. This reminds me of my mother in laws recipe! Thanks for sharing at #WonderfulWednesday. Have a great week!

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  4. What a treat especially with fall here! Thanks for sharing with us this week at Throwback Thursday!

    Mollie

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  5. I love making sauerkraut. Did you grate your cabbage or cut it with a knife? It looks so perfect. Thanks for sharing at the #WasteLessWednesday Blog Hop!

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    1. I cut it with a knife, and then crushed it a bit more when making the sauerkraut. Thanks!

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  6. I grew up with sauerkraut (German grandparents) but I've never tried to make it! Thanks for sharing on the What's for Dinner Link up.

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    Replies
    1. Give it a try! It's not difficult at all. :)

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