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Collection: Cultured Foods
Recipe By: Mel
Sacred Sauerkraut
Ingredients
- 1 head of red cabbage
- 1 1/2 tbsp. sea salt
- Spring water (enough to submerge)
- Juice from 1 lemon
- 2 mason jars
- 1 tsp. dill seed
- TIP: For extra flavor, try adding a tablespoon of fresh thyme or rosemary to your sauerkraut mixture before securing the lid.
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Directions
- Using a large kitchen knife, slice the cabbage in half and cut out the stem core. Place each cabbage half on its flat side and carefully shred into thin strips.
- When finished, place shredded cabbage into a large ceramic or metal mixing bowl.
- Add sea salt, dill, and lemon juice to the mixing bowl and using your hands, mix all of the ingredients together.
- Squeeze and knead the cabbage shreds to really soften them up.
- Let this mixture sit for 30 minutes.
- Now it’s time to pack your mason jars with kraut! Using a serving spoon, scoop the cabbage mixture into each mason jar, leaving 2 inches of room at the top.
- There should be a line at the top of your mason jar, indicating how high to fill it with spring water.
- Drizzle a final bit of lemon juice over the exposed surface at the top of the jar. This will prevent the growth of any unwanted bacteria during the fermentation process.
- FERMENTATION
- Seal each jar and place in a shady storage space that stays room temperature at all times.
- The fermentation process can take between 4 and 10 days depending on various environmental factors.
- Make sure to “burp” each jar every few days.
- To do this, simply unscrew the lid and let the effervescence release – then place the lid back on.
- After 4 or 5 days, start sampling the sauerkraut daily until it has reached the flavor and consistency you desire.
- Once you feel it has reached perfection, serve it up or place it in the fridge.
- This ancient probiotic-rich food will stay good for months and makes for a highly nutritious topping or snack!
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