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I Made Raw Sauerkraut and YOU Can, Too!
Sauerkraut is very good for you and very tasty too.
It is made by a natural process of lacto-fermentation. You can read more about lacto-fermentation here: http://en.wikipedia.org/wiki/Sauerkraut
Safety information from Wikipedia:
"Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."
2 large (4 cup) wide mouth jars with lid
Large bowl
Good knife or Grater or Food processor
1 large head of green cabbage
1 tbs salt
Peel off any outside leaves that are wilted and throw them away. Then peel the first good leaf of the cabbage and set it aside. This leaf will top the cabbage while it ferments.
Slice fine, grate or chop with slicing blade in food processor, 1 head of green cabbage.
Put cabbage in a large bowl, add 1 tbs salt, stir well and pound for 10 minutes, until it's very juicy.
Transfer the salted, pounded, juicy cabbage and the juice into large jars, packing it down tight as you go. Don't leave any air inside. Air bubbles will mess up the fermentation. Leave at least one inch of space at the top of the jar.
Cut the leaf you set aside to size that fits inside the jar. You want to cover the top of the cabbage so no air, dust or bacteria can get in. Set the lid on but don't tighten it. The kraut will swell and juice will drip down the sides. I put it in a cool, dark place, a cupboard. I set it on a towel to catch the drips and don't touch it for 3 days.
In three days (less if its warm, longer if it's cool) your sauerkraut will be ready. It should smell sour and taste salty and sour and it should be crispy and crunch when you bite it.
thanks for the recipe and much more information about them
regards,
mike from Free wordpress poker templates
Cool, I hope it comes out all right. If it looks dry on top simply add enough water to cover the cabbage and it's fine!
I needed this recipe! Gonna try this when off my fast
I made this today and am SO excited. I made a batch with red cabbage too (cause it was sittin' around the house.) I can't wait to eat it! Thanks again!
Emilyjayne, you are very welcome. I love to be helpful :)
Greenie, how do you get it to ferment without salt? I tried reducing the salt and got wet cabbage, not sour. I would love to make this without salt. Do you do anything different?
I've been looking for an easy recipe like this. Thanks so much!
This is how I make it too, but without the salt.