I’m not someone who will eat cabbage on its own but give me a cabbage roll or sauerkraut and I am all over that shit! Homemade sauerkraut is insanely delicious but also very nutritious & great for your gut health! That’s the benefit of fermented foods!
Whether you grow your own cabbage or you buy from a local farmers market, the result is still the same! Delicious!
It is quite easy to make - it’s just cabbage, water & salt! Let it ferment for 2-3 weeks or to taste & then my fav way to store it for longer, is to can it in a water bath after it’s done fermenting! I like to make things in big batches so when you grow 10-20 cabbage heads in your garden, you probably aren’t going to eat those all at once. That’s a lot of sauerkraut! So even though fermented foods do last longer, I still highly doubt you will be able to eat it all before it goes bad. Canning it afterwards allows it to be shelf stable for longer so you aren’t in a rush to eat it & you can have homemade sauerkraut all year long! Or gift some to family & friends!
How to make it:
The video below explains in depth how to make it & the recipe/measurements but here is your base recipe:
The brine:
4 cups of water & 1 tbsp sea salt
For the cabbage:
2 heads of cabbage & 2-3 tbsp of sea salt.
It’s that easy!
I hope you feel inspired to make some homemade sauerkraut & give it a try - even if you have yourself convinced you don’t like sauerkraut! It’s sooo good! Add it with sausages, pork, sandwiches, salads or even just on its own! Mmmm!
Password for video is “intentional”
Enjoy!
