Being on the GAPS diet, I have been making quite a bit of homemade sauerkraut. While quality sauerkrauts containing beneficial probiotics are available, they are expensive. Making your own is economical, as well as, satisfying. The following recipe is easy to make and tastes great!
Sauerkraut Recipe
Ingredients
1 medium cabbage
1 Tbsp dill, seed or weed (where to buy spices)
1 Tbsp salt (where to buy REAL salt)
4 Tbsp whey, kefir (where to buy kefir grains) or fermented food starter (where to buy starter)
Procedure
Using a food processor, shred the cabbage and place in a large bowl. Sprinkle salt over the cabbage and stir. Using a spoon or a wooden pounder, stir and mash the salted cabbage for 10 – 15 min. This allows the juice to be released from the cabbage.
Place the cabbage in a wide mouth mason jar. At this point, mix the whey (kefir) into 1 cup of water and pour over the cabbage. Mix and press the cabbage down firmly until the juice comes to the top of the cabbage. You may add more water if necessary. The top of the cabbage should be at least 1 inch from the top of the jar. Cover tightly.
I multiply this recipe until I have enough to fill a 1 gallon glass container. I then place a small glass bowl on top of the cabbage to weight it down and keep it submerged in the juice.
Finally, I place the lid on the jar and leave it at room temperature for about 1 week. You will see bubbles rising as it ferments. The sauerkraut may be eaten immediately or kept in the refrigerator for several weeks. It actually mellows in taste as it ages.
*Recipe adapted from “Nourishing Traditions” by Sally Fallon
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Hi Dina-Marie, I love this sauerkraut recipe. The first batch about a half gallon went pretty fast so the next batch I doubled. I thought it had fermented enough so I divided it up into quart jars and put in the refrigerator. Now as I’ve been eating it, it doesn’t seem to be sour enough or really taste like sauerkraut. Can I take it out of the refrigerator and let it ferment more or would that ruin it totally? Thanks for your help!
I have done that, Elaine. Leave it at room temp and watch for bubbles to indicate the fermentation. Then, when they stop, taste it – just be careful to keep it clean!
Can I use red cabbage for this?
I have never tried red cabbage but I have seen recipe that use a combination of the green and red.
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I’m excited to try this recipe! Would it work if I used the whey that I separate out of yogurt when I strain it to make Greek yogurt?
Megan, that would work great!
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