Friendly Ferments - Sauerkraut Edition

Hey Sweethearts!

I'm fairly sure that you don't need me to tell you that fermented foods are wildly good for you. 

Or do you?

If you do, what the hell man?

Nah, just kidding. 

There's a lot of information about fermented foods and beverages out there on the google, but all you really need to know is that they load your digestive system up with beneficial bacteria. And all that good bacteria improves digestion, boosts nutrient absorption and supports a healthier immune system. 

So today I am sharing my crazy easy sauerkraut recipe. And a big part of what makes this recipe so easy is the use of a Fido jar. I've found mine locally at HomeSense but you can also snag one on Amazon.

Also, this is the recipe that converted me to being a sauerkraut consumer. It is not at all your Baba's kraut, nor is it that terrible stuff from the hotdog stand at the stadium. No, my friends, this stuff is insanely good; flavourful, crunchy and addictive.

Okay, gather up the following:

  • sterilized 2L Fido jar
  • two small heads of cabbage {I actually have no sense of how big or small cabbages grow...mine were each about the size of a cantaloupe}
  • 3 full tablespoons of sea salt
  • one bunch of dill {approximately half a cup chopped}
  • 4 cloves of garlic

Then:

  1. Shred your cabbage, dill and garlic using the slicing attachment on your food processor. If you don't have a food processor, no biggie, just a bit of extra work for you to slice all of your cabbage up {like for coleslaw} and then coarsely chop your dill and garlic.
  2. In a large bowl, combine all of the cabbage, dill, garlic and sea salt and toss it all to mix; kind of kneading it even to really work the salt into your cabbage.
  3. Let that mixture sit for 20 minutes.
  4. Mix it all up again and then drop the mixture by the handful into your jar, using a wooden spoon to pound it all down ever few handfuls. It will look like there is no way in hell that you are going to fit all of that cabbage into your jar, this is where you have to get fierce with the pounding. 
  5. Leave approximately two inches of air space between your cabbage mix and the lid of your jar.
  6. Seal your jar up and write it's open date on it...I let mine ferment for a full month, so I wrote April 16th on my jar as my open date. Simple, right? 
  7. Place your jar in a dark cupboard, patiently wait a month and then open up your treasure trove of good bacteria!
  8. Refrigerate after opening.

{I have only had this recipe fail on me once because I added water to make more of a brine, resulting in a mushy sauerkraut. If, however, you feel like something went awry, Cultures for Health is a great site for sauerkraut problem solving.}

Happy Fermenting!

xo

kael

raw fermented sauerkraut