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Food, Recipes & Meal Ideas

How to make the sauerkraut

Sauerkraut is a great staple to have in the fridge to add to any dish as a side, awesome salad replacement when you’re lazy and strange I know but pretty nice in smoothies too!

This has got to be the easiest recipe. It just requires a bit of manual labour but it’s all worth the effort.

  • Slice red cabbage as thinly as possible. The thinner the slicers the better. If you have a food processors or slicer, this would be very handy. Unfortunately I don’t and if you don’t either, don’t worry – you’ll still make delicious sauerkraut.
  • Place the sliced red cabbage in a big bowl and add a teaspoon of pink salt. Massage the red cabbage until the cabbage starts to glisten. You’ll start to notice, the cabbage is also sweating. The more sweat, the better.
  • Once you are happy with the amount of juice, place the sliced red cabbage and juice in a jar. Make sure the brine is covering all the cabbage. You can place a smaller jar with (sand / water inside) as a weight or rocks to help the cabbage submerge.
  • Cover with a tea towel and secured with a rubber band. You can leave the sauerkraut to ferment for a couple of days. Keep tasting it every now and then until you have the desired taste and texture. I have my fermenting between 3 – 7 days depending how quickly I want some. Once the sauerkraut has reached the taste and texture to your liking, place the jar it in the fridge and consume within a week.

Tip: make sure the red cabbage is at room temperature. I made this sauerkraut while the cabbage was cold from the fridge and almost froze my fingers off!

By Merly Hartnett

Certified Integrative Health Coach helping women to balance their hormones and recover from chronic stress.

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