Kimchi & Cornbread

Homemade Sauerkraut

Sauerkraut is a facto-fermented food just like kimchi. It has loads of probiotics which makes it amazing for gut health and, like every thing else, homemade always tastes better.

I always have a jar of kimchi and a jar of sauerkraut in the fridge. I have some of either everyday to improve gut health and digestion. It helps for better nutritional absorption and is something every one should think about since a lot of the preservatives used in food kills healthy gut bacteria that is necessary to maintain your health.

This process is so easy and it’s a great way to use up the extra cabbages you pull up from the garden.

I will warn you that the cabbage may give off the faint whiff of farts so place it in a cupboard or pantry while it ferments.

 

 

Homemade Sauerkraut
Delicious homemade sauerkraut.
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Ingredients
  1. 1 head of cabbage
  2. 1 tablespoon salt (2 tablespoons for really large head of cabbage)
  3. caraway seeds (optional)
Instructions
  1. Quarter, core, and finely slice the cabbage. Place in a bowl.
  2. Sprinkle the cabbage with the salt and gently massage the cabbage to soften and draw out moisture.
  3. Sprinkle in caraway seeds, if using, and continue massaging for at least ten minutes.
  4. Place cabbage and water in a clean jar. Weigh it down and cover with cheesecloth or clean kitchen towel.
  5. Place jar in cool place out of direct sunlight until cabbage is fermented to desired taste. Cover and store in refrigerator.
Kimchi & Cornbread http://kimchicornbread.com/

Comments

  1. Leave a Reply

    mom24boys
    March 29, 2017

    Made kraut a few days ago and it is tasting grate! I have a big kraut slicer that slices very thin and I used that. I think I like the thinner version.

    Now, I just have to get the ingredients for kimchi to make another batch of that. It is hard to find nice nappa cabbages around here. I guess I will check the local Asian/ethnic market.

    It will be nice to have 2 ferments to choose from each day 🙂

    • Leave a Reply

      cherie
      March 29, 2017

      I like thinner kraut too. I’m going to be making some more kraut next week. I just finished up a batch of red cabbage kraut and it was delicious so I’ll have to decide if I want to do that again or go back to green. I wish I had dedicated space for fermenting so I could have a few things going all the time.

      The prices will be better if you check the Asian grocery stores. Plus you can check out all the other fun vegetables that you wouldn’t normally find.

      I love knowing that other people enjoy fermented foods too. I’m trying to get my husband onboard but he’s being a little resistant, lol.

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