Sunday, July 3, 2011

Lacto-fermented Sauerkraut

 Homemade Sauerkraut

I have been experimenting with making homemade sauerkraut for about seven years now, often with less than satisfactory results.  After years of cycling between the convenience of buying expensive jars of sauerkraut at the market and the frustration of trying to save money and make my own I finally found a recipe that hits the mark.

I discovered the recipe in Sally Fallon's wonderful cookbook "Nourishing Traditions."  I was so thrilled with the results of my first jar of sauerkraut that I now prefer homemade sauerkraut to my former favorite store bought variety.  Every time I see a 14-oz jar of sauerkraut selling for for $9.00 to $14.00 I am glad I know how to make my own.

SAUERKRAUT RECIPE - makes 1 quart

1 medium cabbage, cored and shredded
1 T. caraway seed
1 T. sea salt
4 T. whey

In a bowl, mix cabbage with caraway seeds, sea salt and whey.   Pound with a wooden pounder for about 10 minutes to release juices.  Place in a quart-sized, wide-mouth Mason jar and press down firmly with the pounder until the juices come to the top of the cabbage.  The top of the cabbage should be submerged at least 1-inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days.  Transfer jars to cold storage or the refrigerator.  Flavor improves with age.

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