Last updated on September 15th, 2023 at 05:07 pm
I’m not sure why it’s taken me so long to post my stupid-easy fermented sauerkraut recipe on the blog. Forgive me, readers!
I’ve been making this recipe for years now, and as we find ourselves in a time when boosting immunity is incredibly important, I thought it was fitting to share my recipe with you all!
Now, I know one can find countless fermented sauerkraut recipes out there in the world wide web….but mine is immensely easy and doesn’t intimidate! I’m confident it’s a recipe even someone who has never fermented anything (but wants to) will whip up weekly as a probiotic-rich side dish to any meal!
Last summer, we were lucky enough to experience Camp Hosting in Joseph, Oregon. When we had a few days off, we decided to hit up the Bavarian town of Leavenworth, Washington. Well, let me tell you there was no shortage of sauerkraut there! All that we tested were indeed delicious….but I have to admit there isn’t a sauerkraut I enjoy more than my own. 🙌 😜
When the cabbage comes from your own organic garden – even better! So, read more in order to get this super easy recipe!
Leavenworth, by the way, was suuuuper cute, and we jokingly started calling it “Solvang North.” Yes, I know it’s German and not Danish.
Where am I going with this, you might ask? Well, you see, I grew up in the “Danish Capital of America” – Solvang, California! Yup, I really did. No joke: tourists used to ask me when I worked at a local bookshop WHERE I lived. Like, they thought is was Disneyland or something….🤨😂🤦🏼♀️
So I definitely grew up surrounded by Danish pastries, Ebelskivers, super-sized pretzels, and – you guessed it: Sauerkraut.
My dad also always had sauerkraut as a side dish whenever we ate Medisterpolse sausage in the summertime! Medisterpolse is a danish sausage that is absolutely my favorite kind of sausage, but admittedly I don’t treat myself to it very often. But as a child growing up, I always turned my nose up at the poor sauerkraut that my dad insisted must be paired with the Medisterpolse. All those years of probiotic-rich and yummy enjoyment lost, friends!!!
Believe it or not, I’m not Danish. But growing up in a small community where almost everyone else was made me extremely familiar with danish food culture. And although we think of Sauerkraut as strictly German, the idea of regularly consuming fermented side dishes is quite culturally vast! Of course, it was the Chinese who we can thank for originally coming up with the concept, then in Europe in the 16th century, and onto America in the 18th century.
Sauerkraut is critically important to the current times because of its super-food status!
I’m thrilled to bits that people are starting to become more familiar with fermented foods and traditional cooking. Sauerkraut is loaded with folate, Vitamin B-6, riboflavin, thiamine, as well as Vitamin K! It can provide someone with 1/3 of the daily recommended amount of Vitamin C, as well as being rich in Magnesium, Potassium, and Iron.
The honorable cabbage alone is healthy for you, but the process of fermenting foods actually boosts the nutritional value of whatever food it is you are fermenting! We are learning so much more about our microbiome nowadays, and just how important gut health is to our overall health and immunity! And, as someone who suffers from multiple auto-immune diseases, I like to do whatever I can in order to provide my gut with the flourishing immunity it needs!
There have also been studies that show that consuming sauerkraut regularly can potentially decrease your risk of developing breast cancer!?!? Now, I am not saying anything other than this:
A study by the University of New Mexico found that the consumption of sauerkraut could lower breast cancer risk by 74% and according to the American Association for Cancer Research a Polish Women’s health study also found a link between sauerkraut consumption and a lower risk of breast cancer. 😳 😳 😳
As if all that wasn’t enough – guess what? It actually DOES taste good! Crunchy, sour, refreshing, and healthy! What could be better, I ask you?
Trust me, skeptics: Sauerkraut is truly delicious AND boosts your immune system! And, it lasts for 6 + months in your fridge!
I would suggest using it as a small side dish at first, and then slowly but surely increasing the amount you consume so your body gets used to it. I always advise friends to think of it as a condiment at first, and then slowly increase from there.
So, here it my dear readers! At last! You know I tend to get sidetracked a wee bit… 🤓
WHAT YOU WILL NEED:
- One or two medium-sized heads of organic cabbage
- Remove the outer leaves of cabbage (SAVE THESE LEAVES to use later IF you don’t have any fermentation weights!)
- Two Tablespoons Sea Salt (Celtic is best)
- Optional: I like to add Fennel Seeds to mine, but totally up to you! Other options are Caraway, Cardamom, Dill, or Celery Seeds!
⇒ Using either a knife or a food processor, cut cabbage into thin strips (this is totally down to personal preference, size-wise, remember to remove the core) – Place in a large stainless steel or glass bowl
⇒ Add in the salt
⇒ Use a pickle pounder/packer like this to massage the liquid (called brine) out of the cabbage and salt mixture. This will take approximately 10-15 minutes! Good arm workout! (you can also use your CLEAN hands, but mine cramp up, so I highly recommend the pickle pounder/packer! ESP if you plan on doing Sauerkraut on the regular….) *I start out using my hands, then as juice increases switch to the pickle pounder/packer
⇒ Add mixture to a clean/washed Mason Jar. If using just one head of cabbage, I suggest this size jar. If using two heads, use this size. I also recommend getting some of these MasonTops Pickle Pipes so you don’t have to “burp” your fermenting Sauerkraut each day before you refrigerate!
** PLEASE NOTE: if you buy other Mason Jars that aren’t linked ⇑, be sure you are purchasing MasonTops Pickle Pipes for the correct sized “mouth” (or, top) of the jar!!! There are regular-sized mason jars and wide-mouth-sized mason jars! A wide mouth is, obviously, easier to add in ingredients. But, I thought I’d mention it since a lot of other recipes out there don’t!
OTHER NOTE: I advise setting your mason jar inside your large bowl that contains your cabbage, that way when you are adding all the ‘kraut, it doesn’t end up going ALLLL over the place! Yes, I’ve learned from experience, here! 🤪 This is where your MasonTops Pickle Pounder/Packer is a TRUE work-horse and makes this job incredibly easy to ensure the cabbage is packed in as tightly as possible!
⇒ Since you need to pack that cabbage in as tightly as possible, make sure to add every last strip o’ cabbage! Continue pushing down as hard as you can so that all that juicy liquid goes to the top of the jar! Add more cabbage, push down, add more cabbage, push down. Repeat until the jar is almost full (leave about an inch)
**Remember – your kraut dislikes oxygen of any kind, and the bacteria your kraut loves in anaerobic. Making sure all the cabbage is packed down ensures no oxygen is sneaking in which will keep good bacteria happy, and prevent mold and/or pathogenic yeast from forming on your dear kraut!
⇒ At this point, you should have pushed all the liquid humanly possible (errr, MasonTops Pounder/Packer possible….) to near the top of the jar (remember, leave about an inch)
⇒ Then either use the outer leaves you already stripped off to push and keep the liquid above said leaves OR you can use super awesome fermentation weights. Again: remember, whenever ordering fermentation weights, keep in mind the “mouth size” of your mason jars so you are ordering the correct size weights! I love these, but I use wide-mouth mason jars simply because I already have them! I find regular (or small-mouth) mason jar weights very hard to find, so I’d really recommend using the links above and using wide-mouth jars.
⇒ Cover with lid
⇒ Leave this jar on your kitchen counter for 3 days or longer (the longer you leave it, the more sour it gets. You can leave it in a cool, dark space for 2-4 weeks which allows for the bacteria to finish its entire life cycle – thus giving you more potent kraut…but it’s totally personal preference on taste, here)
*I leave it within eye-sight so I never forget it! You can also just set a reminder on Alexa for the # of days you prefer: in my busy life, I’ve found this to be the most reliable reminder….
*REMEMBER: the warmer it is, the faster the fermentation! Also, if you don’t have pickle pipes, you’ll have to “burp” your kraut! To “burp” your kraut, raise the lid very slightly until you hear an escape of gas, then close the lid again to maintain the best anaerobic environment you can.
⇒ Once the taste is to your liking, remove fermentation weights and outer cabbage leaves
⇒ Then, transfer to the refrigerator! Wallah! You now have a yummy, immunity-boosting side dish for AT LEAST 6 months!!!
*NOTE: if you see mold, a slimy/creamy colored film, brown or pink cabbage, or if it has a really icky yeasty small – DISCARD and try, try again! I promise you, you’ll get it!
Aaaaand – you’re done, readers!
I enjoy this most with, duh, Medisterpolse! But the beautiful thing about fermented sauerkraut is it can pair with almost anything! We’ve enjoyed it with chicken, veggie burgers, steak, tempeh, buddha bowls, enchiladas, burritos, even pizza! I’m not kidding – it can literally “go” with anything you are eating and still taste like it SHOULD be at the party….ya know? ⚡️ ⚡️ ⚡️ ⚡️ ⚡️
Well – that’s it, friends! Easy-peasy-lemon-squeezy Fermented Sauerkraut for you!
I know you will be able to adopt this recipe as a regular part of your routine! And what could possibly be more substantial to your life than boosting your immunity, enabling gut health, having an easy and long-lasting side dish, and impressing your friends with your new fermenting talents?
Nuff’ said: this ‘kraut is in your forever future, friends….
P.S. REMEMBER TO SHARE THIS RECIPE LIKE ‘CRAY FOR FRIENDS WHO MIGHT BE INTERESTED!!!!
Always Here,
Recent Comments