Fermented food is all the rage right now. With good reason… Fermented foods are jam packed with beneficial bacteria that keep you happy and healthy. I 100% recommend eating fermented food on a daily basis. It can improve the health of your digestive system therefore improve overall health. Fermented food is magical. Often times it’s the missing link in a healthy diet.
However, artisan ferments like sauerkraut and non-dairy probiotic yogurt are crazy expensive. Health food stores are stocking their shelves with $24 yogurt and $10 sauerkraut, which is totally outrageous! These foods are made with simple inexpensive ingredients that you can easily make at home.
Here is an easy peasy sauerkraut recipe. Save your money and try this at home.
1 medium head purple or green cabbage, remove and set aside four outer leaves
2 cups filtered water
¼ cup sea salt
2 tablespoons caraway seeds (optional)
Starter culture (can use the juice of left over kraut) or probiotic capsule
4-24 ounce mason jar, sterilized by dipping in boiling water
Using a food processor (or a knife), finely shred the cabbage. Transfer to very large mixing bowl. (Sometimes I use a large soup pot)
Add water, salt and caraway (if using caraway). Using your hands, mix the cabbage and liquid, squeezing the cabbage while mixing to encourage more liquid. Sprinkle in starter culture or probiotic capsule.
Pack mixture into sterilized Mason jars, using your fist, a wooden dowel or a wooden spoon. It is important you pack the mixture in tightly, so alternate adding a few inches of mixture to the jar and packing each section down. Pour enough water over the cabbage so there is enough water to cover the cabbage.
Once there is only 1-2 inches of space remaining at the top of each jar, fold one cabbage leaf per jar. Press the cabbage leaf down to fill the space of the jar and submerge the mixture in the liquid.
Close the jar and leave on the counter for 7-10 days, then move to the refrigerator. Eat within a few weeks of opening. Unopened, the jar will keep for several months.