Sauerkraut is nothing more than fermented cabbage in brine (salted water). It has a high content of vitamin C and is a natural probiotic, full of beneficial bacteria for our intestine. It is a very simple and easy recipe to make.
Most of the sauerkraut that they sell packaged is processed, has additives and is not so beneficial for our digestive system. This homemade version is much healthier and cheaper than the ones sold in the supermarket.
- 1 repollo (1,5 kilos)
- 1,5 cucharadas de sal marina fina
- Cut the cabbage into four pieces and then into as thin strips as possible.
- Combine the cabbage and salt in a large bowl and let sit for 10 minutes.
- Massage the cabbage vigorously to break down its cellular structure and release all the liquid for 5-10 minutes or until it has reduced its volume by half.
- Place the cabbage in the jar and press down with a spoon or your fists. Add the liquid that has been released. If you don’t have enough liquid you can add brine, which you can do by mixing 1.5 teaspoons of salt for every 250 ml of water (1 cup).
- Close the jar and store sauerkraut in a dry, dark place for 4 weeks. Do not open it during this time.
- Once ready, you can store it in the fridge or freezer for up to 6 months.
- Serve it with seitan, sautéed tofu, cauliflower steaks or even as part of the ingredients of a quinoa salad.
- You can use any type of cabbage for this recipe.
- Some people add different spices and ingredients to flavor the sauerkraut.
- I recommend using a Fido jar because they seal tightly. If you don’t have one, you can add olive oil to the mix.
- I usually use fine sea salt for this recipe, although you can use any type of salt.
- It is very important that the cabbage is submerged or the sauerkraut will spoil. You can put a weight or a stone so that it does not float.
< li>Ideally, sterilize the jar you are going to use with boiling water before making the sauerkraut. You can also spread it out among several smaller jars.