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How to Make Raw Sauerkraut

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The nutritional benefits from eating homemade kraut is AMAZING in that it provides a surplus of enzymes and friendly flora to help digest our food, restore pH levels, increase immunity and contribute to a more clean and balanced body.

How to Make Raw Sauerkraut

This Recipe is :

Dairy FreeRaw VeganVegan

Cook Time

30

Ingredients

For the base ingredients

  • 1 medium to large head green cabbage, shredded in food processor or finely sliced by hand
  • 6 radishes, shredded in FP or finely sliced by hand
  • Leave several of the outer cabbage leaves to the side, intact for filling top of jars

For the liquid brine

  • 4 cups water
  • 4 inches ginger root, peeled
  • 2 TB. sea salt
  • Blend brine up in a high powered blender (I use a Vitamix) until smooth.
  • (The ginger root assists with digestion and adds a nice zing to the combo.)

Preparation

  1. The way I make raw sauerkraut it is generally ready within 4 to 7 days. The longer it ferments, or cultures, the more probiotic support it offers your digestive system.
  2. Kraut can be made with several different ingredients (green and red cabbage, radish, daikon, carrot, etc.) Here I just used a HUGE green cabbage that I picked up from a local, organic farmer a few days prior and some radishes fresh from my garden.
  3. I usually just pull out a sharp knife and cutting board and cut produce thinly, but this giant guy required the food processor for a quicker job.
  4. I used the small slicing blade for this procedure.
  5. After several minutes of processing and transferring to bowls, I mixed the cabbage and radish to incorporate fully and have a nice blend.After that is done, it is time to start packing mixture in clean, sanitized mason jars 3/4 full of mixture (I had enough to fill 5 quart jars and 1 pint jar (made for Darcey).
  6. Use a wooden spoon to REALLY PACK the mixture tightly!
  7. Leave about 2 inches of room at the top of the jars to allow room for the kraut to expand.
  8. OK, all the jars are filled to 2 inches from the top and ready to pour liquid brine in over the mixture.
  9. Now fold a few of the outer cabbage leaves into very tight rolls, and place them on top of the mixture to fill that 2 inch space.
  10. Tightly close and seal the jars.
  11. I set mine on the counter with a towel over it (just in case anything wants to spew forth due to fermentation process – that’s why you leave some space at top so you don’t have exploding kraut – it builds some pressure!)
  12. After the 5-7 days, move the jars to the refrigerator, which will slow down the fermentation process.
  13. If you see bubbling inside, this is a good sign! That is the probiotic process in action!
  14. When you open the jar, remove the outer cabbage leaves and discard. Ready to eat!

Notes

Many ways to enjoy: over salads, open faced sandwiches, stuffed avocado, nori rolls, so many ways, even by itself!
One of my favorite ways to eat it is by cutting an avocado in half, remove seed, sprinkle the avocado with sea salt, pile on some kraut and sprinkle some cayenne pepper (to taste) and hemp seeds on top. DEVOUR! So tasty!

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AUTHOR & RECIPE DETAILS


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Kibby Miller turned her life and health around in 2010 by switching over to a plant-based diet and lifestyle.  Two years later, enthused with the results she saw in herself and passionate about getting the word out, she started her own blog on healthy, plant-based eating.  She now teaches others how easy and delicious it is to transition over to this way of eating and living through her Healthy Cooking Classes.  Her approach to healing focuses not only on the foods you put into your mouth but also incorporates the elements of body, mind and spirit.  Come visit www.kibbysblendedlife.com to find out more about Kibbyand to get tons of information, recipes, and inspiration! website:  http://www.kibbysblendedlife.com Facebook:  http://www.facebook.com/pages/Kibbys-Blended-Life/461561530523978?fref=ts Youtube videos: http://www.youtube.com/channel/UCaZUNKGOr7v1lH24exuX9wQ/videos


 

 



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63 comments on “How to Make Raw Sauerkraut”

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Jorge
2 Years Ago

Hi, thanks for this recipe.

I was wondering if I can add hot peppers, serrano, jalapeño, etc.?


Reply
Maria Rodriguez
2 Years Ago

Dena Brenner


Reply
Kitten-Nicolea Ward
2 Years Ago

James


Reply
Shubhra Mahant
2 Years Ago

thanks lillian ☆☆☆


Reply
Lillian Black Collins
2 Years Ago

Does it have to remain refrigerated? The recipe doesn't say.


Reply
Lynda Whittaker
18 Apr 2014

Step #12 - Refrigerate when fermented enough. I think you would then keep in fridge until used up. All the raw krauts at the store are in the refrigerated area. The ones in jars on shelves at the store have been cooked and no longer have active enzymes, which is why this method is so good.

Sally Turner Hastings
2 Years Ago

I love kraut, but what about the one with vinegar? I like that in some too


Reply
Lynda Whittaker
18 Apr 2014

Sally, don't add vinegar during the fermentation. If you do it must be raw apple cider vinegar so it doesn't inhibit the fermentation process. Some folks add vinegar to the jar after it has fermented to add zing or spritz a bit of vinegar on the kraut when you want to eat it.

Maria Eklund
2 Years Ago

Oscar Dotti Eklund


Reply
Ulrika Ann-Charlotte Petersson
2 Years Ago

Clara Fernandez


Reply
Drew Fowler
2 Years Ago

I made red cabbage ,apple and ginger sauerkraut


Reply
Dawn Shalloe
2 Years Ago

Nix this is for you X


Reply


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