Being on the GAPS diet, I have been making quite a bit of homemade sauerkraut. While quality sauerkraut 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!
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
1 medium cabbage
1 Tbsp dill, seed or weed (where to buy spices)
1 Tbsp salt (where to buy REAL salt)
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.
The sauerkraut may be eaten immediately or placed in the refrigerator for several weeks. After 7 days, I normally transfer the sauerkraut from the fermentation jar to jars I purchased through my affiliate partner – 1/2 gallon wide-mouth jars with plastic storage lids - and store in the refrigerator. I prefer to leave it for 2 – 4 weeks before eating it since the sauerkraut mellows in taste as it ages.
*Recipe adapted from “Nourishing Traditions” by Sally Fallon