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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
Cooking Time
30
Ingredients You Need for How to Make Raw Sauerkraut
- 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
- 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.)
How to Prepare How to Make Raw Sauerkraut
- 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.
- 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.
- 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.
- I used the small slicing blade for this procedure.
- 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).
- Use a wooden spoon to REALLY PACK the mixture tightly!
- Leave about 2 inches of room at the top of the jars to allow room for the kraut to expand.
- OK, all the jars are filled to 2 inches from the top and ready to pour liquid brine in over the mixture.
- 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.
- Tightly close and seal the jars.
- 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!)
- After the 5-7 days, move the jars to the refrigerator, which will slow down the fermentation process.
- If you see bubbling inside, this is a good sign! That is the probiotic process in action!
- 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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About The Author
Kibby Miller
See My Recipes 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!
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has anyone actually used this recipe? All the comments are just comments like "cool", "will try it". DId it actually work? I read another recipe that only added salt and cabbage and left it to ferment with parchment paper and a brink holding it down- and skimming every few days. totally different recipe!