HOW TO : sauerkraut

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days like these it’s almost possible to believe that spring is around the corner. almost.

i don’t know about you, but i always get inspired to do a spring cleaning around this time of year. and one great way to clean out some crap from your tummy is by adding tons of healthy probiotics to crowd out those nasty bugs who make you ill. probiotics are brilliant if you easily get swollen, since it aids digestion.

one of my fav ways to get probiotics is by making my own sauerkraut. it’s so easy, and crazily cheap. i have some with my lunch everyday. and just look how pretty it is !

sauerkrautjen

sauerkraut basic recipe:
1/2 of a small white cabbage
1/2 of a red cabbage
1 1/2 tbsp salt
water

flavour suggestion:
1/2 tsp white peppercorn
1/2 tsp sichuan peppercorn
2 cloves of garlic, minced

instructions:
– wash your hands and utensils thoroughly
– shred the cabbage as finely as possible and place in a large bowl


sauerkraut1

– sprinkle the cabbage with the salt and massage thoroughly, for about 5 mins. the volume of the cabbage should lessen to about half
– let the cabbage sit in room temperature for about 1 hour
– grind the peppercorns in a mortar and add them and the garlic to the bowl (if using this flavour suggestion). massage for another 5 mins, until the cabbage feels soft and you’ve got a substantial amount of liquid at the bottom of the bowl
– pour the cabbage mix into one large, or several smaller, glass jars. make sure the jars are super clean ! if the liquid of the cabbage mix isn’t enough to completely cover the cabbage, add more clean cold water
– place the jars with the lid very loosely fastened (so that the jars won’t explode from the gas that will be produced yikes) in room temperature for about 7 days. smell the sauerkraut before eating, it should smell sour, not dank. and make sure no mold has developed. keep refrigerated, with a little luck (and by not contaminating it !) it’ll stay fresh for months

sauerkraut2sauerkraut3c

~notes~
you can just as easily use only white or only purple cabbage of course. i just like this colour combo. also, you can flavour the sauerkraut with just about anything ! other suggestions: cumin, juniper, ginger, cayenne pepper, bay leaves, or mustard seeds. go crazy !
i’m gonna make a mustard batch next time ^^

sauerkraut4sauerkraut9

hope you guys like this tutorial. let me know if there are any other recipes you want me to make a video on !

and happy sunny sunday
love // jenny

– – –
outfit: MIND THE MUSTARD

music – “a song” by josh woodward. free download: http://joshwoodward.com/song/ASong

10 Comments

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  6. Oh Jenny you are the best! I’ve been looking for an easy recipe to make Sauerkraut but couldn’t find any that was the traditional way. they always asked for a starter culture, which in the UK is difficult to find. But your simplicity always gives the best results!. Thanks for the recipe, I’m trying this week: one batch with garlic, one batch with mustard (I love mustard seeds so much) :)

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  8. Wow! I am SO going to make this! I love Kimchi and kombucha and other fermented things, so I’m sure to love sauerkraut. I will give this a try tonight! Maybe I will make a video for my channel trying out your recipe, I will be certain to let you know if I do and give full credit to you, of course.

  9. I have finally done it. I’ve bought some red and green cabbages and am ready to go all in with the ‘kraut! Thank you for posting this, it’s the best recipe I’ve found on how to make this fermented friend. Cheers, and here’s to hoping I don’t blow the place up!

    ETA: do you make kombucha Jenny? our library is having a DIY kombucha workshop in a few weeks and I’m overjoyed to get myself a scoby so i can start this fermented brew, too. if you make it, it would be awesome to see a video and/or blog post :)!

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