That’s not to say that my approach was perfect. Once fermentation is complete, you can remove the leaf and move jar to cold storage. Your email address will not be published.

It's normal). Naturally fermented foods are such a wonderful addition to a real-food diet! Let sit in a cool dark place for 3 to 6 weeks, or until desired taste is reached.

Sure, drinking a bottle of kombucha a day will cut into your pay check just like any health-focused specialty drink. Check your ferment daily to make sure all cabbage is submerged. Your email address will not be published. Our Little Homestead is a participant in affiliate advertising programs designed to provide a means for sites to earn advertising fees. View Privacy Policy. Lactic acid is a natural preservative that keeps food from spoiling. Did I miss something? This can be added to your next batch to speed the fermentation process. The seeds that fall out from slicing, simply add to fermenting jar and it will make a big difference on the spicy factor. subscribe to get my FREE e-book How to Meal Prep Like a Pro. (Source: Nourishing Traditions by Sally Fallon) Lacto-fermentation needs an anaerobic (or oxygen-free) environment in order to thrive and ferments best at 60-70 degrees F. Because we’re trying to grow GOOD bacteria and eliminate BAD bacteria, it’s important to start your sauerkraut with the highest quality cabbage possible. What, exactly, are the silicone lids for?

Join Kelsey and her family over at Full of Days as they blog about life in the Steffen household, and follow along with them on Facebook, Pinterest, and Instagram where they share more of the “behind the scenes” parts of life! I’m Phoebe: gluten-free chef, culinary instructor, Hashimoto’s advocate, & author. I'm using jalapenos, Spicy Fig Jam recipe was a success! (Pre-refrigeration, you know.). The one exception though is my eater’s digest month. So I took a fond memory and my love for my husband and combined them to make our all-time favorite sauerkraut recipe. Add optional glass weights and seal lid tightly. Place jar on a plate with a lip (gasses will escape causing liquid overflow. You can use green cabbage or red cabbage, or a combination of both.

Once fermentation has taken place, it’s halted by storing the ferment in cold storage or the refrigerator at an ideal temperature of 40 degrees F. If you’re lucky enough to own a fermentation crock, this homemade sauerkraut recipe will work nicely in that as well, but most people use a simple glass jar. It takes only 15 minutes to an hour to prepare your jar for fermentation.
You probably know someone like that, too. Remove outer leaves of cabbage, core and shred cabbage, and place into a large bowl. You may want to rush this step, but don’t – it’s really important for making sure you have enough liquid later on to submerge the cabbage. Now we’re going to massage our cabbage with the salt.

Your microbiome is more unique than a fingerprint—there’s no such thing as a one-size-fits-all solution. Studies have shown that the balance of bacteria on our skin, in our nether regions, and, most notably, throughout our 25-foot long intestinal tract, can either protect us from or propel us toward a variety of “modern plagues” like obesity, depression, and, especially, autoimmune disease. I’m hoping though that most of you will be open to giving your own jar a try. No. The process is incredibly simple and hands-off. The salt inhibits the growth of bad bacteria until enough lactic-acid is produced to naturally preserve the food. Using a spoon, push the cabbage down until it compacts into the bottom half of the jar, releasing more juices in the process. This site uses Akismet to reduce spam. Keep in a cool location (60-70 degrees) for 3-7 days.

EVERYTHING! Pour brine from cabbage into jar. If all cabbage remains submerged and the inside of the jar is clean you should have no problems with mold. Not only does lactic acid preserve food, it’s also known to help promote the growth of healthy gut flora throughout the intestine. Guys and gals, the BBQ Sauce turned out AMAZING! All you need to ferment some good ol’ fashioned sauerkraut is a fermenting jar (or canning jar with fermenting lid or a fermenting crock) and your ingredients. We only want the good bacteria.
It’s called Ferment-Me Not, and per the title, we’ll be talking all about other creative ways to get your probiotic-rich edibles on! Here at Attainable Sustainable, I aim to encourage readers — that’s you! Imam Bayildi {Video}, Quick and Easy Gluten-Free Bread Recipes For Every Day of the Week (+ A Giveaway! It’s like giving your gut an all-inclusive weekend at Canyon Ranch versus a day-pass to Bally Total Fitness followed by dinner at McDonald’s. Try fermenting your cucumbers into crispy pickles! While the pills can be helpful for some, there are several reasons why eating your probiotic nutrients is the way to go. Add your lid and set your jar or crock on something with a lip. If you’re new to fermenting, it’s all about the lactic acid. Set it in a cool dark place for 3 to 6 weeks.

I was looking up images of unsafe fermented cabbage as my last batch did NOT have all the juice as previous batches. I made and tried Asparagus soup for the first time. I find using these inexpensive products drastically improves the likelihood of a successful batch. The kraut will keep for a few months. Wish me luck, Cashew cream! It is a myth that Erica and Justin Sonnenburg helped me dispel during my project (you can read more about my conversation with them here, or of course in the book).

In a large mixing bowl, toss the cabbage with the salt. She wrote an eBook teaching the basic principles of getting started with sourdough baking for the everyday home cook, you can find it here. I’ll start over w/glass weights. READ MORE ABOUT PHOEBE. There are so many benefits to eating foods that have been fermented.

Furthermore, using a high quality salt, such as pink himalayan or celtic sea salt when making this quick sauerkraut recipe will improve the mineral content of your batch. Fermenting sauerkraut is extremely easy, affordable and so much tastier than store bought.

Add onions and peppers to cabbage and hand toss. This sounds fantastic – I am going to try one way or the other….. Save my name, email, and website in this browser for the next time I comment. With clean hands massage the shredded cabbage for 2 to 5 minutes, or until it begins to release some of its liquid and soften. Go here for more ideas on what to eat with sauerkraut. Food that has been lacto-fermented is easier to digest and has increased levels of vitamins and beneficial enzymes. If you want the sauerkraut to be extra spicy, leave seeds and membranes in the jalapenos. And the easiest of all is Homemade Sauerkraut. The fresher your veggies, the more crisp your final results will be. For those who don’t know what that is, here’s the skinny: your microbiome includes the trillions of bacteria currently taking up residence in your body (out numbering your own cells three to one!). Copyright © 2020 Our Little Homestead - All Rights Reserved. I’ve made regular sauerkraut over and over again. Once you see bubbling, you can move your sauerkraut to cold storage. She’s a lover of sourdough and has been baking since before she could see over the countertops. To know if your ferment is successful, you should see tiny bubbles and activity inside your jar. This makes a big mess unless you’re prepared for it. For a pint-sized yield, besides cabbage, salt and spices, all you’ll need for the fermentation process is: The contents of your jar can be prepared in less than 15 minutes, and then you only need about an hour of hands-on attention before setting the mixture aside for 3 to 10 days to ferment. SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave, become a HEALTHY HEDONIST! But if any appears, you’ll need to discard the batch and start again. The goal is to release as much juice as possible, as this will be your brine. When you finish eating a jar of this yummy quick sauerkraut recipe, retain the leftover brine. Allow to sit for an hour, then “tamp” down the cabbage again with your spoon—muddling the cabbage like this will continue to release more liquid. Making Soap: A Simple How-To for a Basic Bar. Effectiveness. Then the process is fairly hands off: simply start tasting your kraut on day 3 and move to the refrigerator when you're satisfied with it (leave a week to 10 days total). Hi! Raw sauerkraut is excellent served alongside most meat dishes, added to sandwiches, and of course, for topping hot dogs. Prep is easy. Save my name, email, and website in this browser for the next time I comment. When making homemade sauerkraut (or any ferment) be sure all equipment and supplies are extremely clean. It also helps soften up the kraut so it packs into the jar better (don’t worry, it won’t end up soggy). You can serve sauerkraut hot or cold, but heating the kraut will kill the probiotics. You can, however, make this recipe without it. Some recipes use seasonings also, such as caraway seeds.