Sauerkraut

I have never eaten sauerkraut. I remember my Dad eating it when I was a kid; it was stinky and yucky looking. Nope - not for me. If that's you, too, you owe it to yourself to try this recipe. It is the most delicious thing you will ever eat made from a head of cabbage. I promise! It does not stink; it's salty and fresh and - oh, there's no way to describe it. Just try it - you will be hooked as well as healthy. I even put 1 tablespoon full of it in my dogs' food once per day. Homemade sauerkraut has 13 different strains of beneficial bacteria - it is the powerhouse of cultured foods.

Video on Making Sauerkraut

1 small head of organic cabbage

1 carrot
1 tsp dill seed
1 T caraway seed
1 T salt

Cut cabbage in quarters and grate in food processor, or slice thinly. Place in large bowl. Grate carrot and add to cabbage.

Add dill seed, caraway seed, and salt. Mix thoroughly with hands.

Using a potato masher (round type with holes) or similar device, thoroughly pound the cabbage mixture until mashed in bowl and water is mashed from cabbage. Put into a quart Mason jar and press down until water is on top of the cabbage in jar. Place lid on jar and store in warm place (60 - 75 degrees) for 1 month. Fermentation of cabbage will result in bubbly juice at top of jar when opened at end of fermentation period. Refrigerate after fermentation period. Tastes best after being refrigerated for at least 1 week.

 

Notes: Cabbage is full of natural lactobacilli which is probiotic  and super healthy. Salt is the ingredient that kills any bad bacteria so that the lactobacilli can flourish.