Hi! My name is Mark and I am happy to be guest blogging this week on TheSuperFoodsGirl blog! I have always enjoyed cooking and trying new foods. I also enjoy gardening and have been growing foods organically for close to 30 years.
I have been making my own sauerkraut for quite some time now, not only because I like it but also because it's such a healthy food- a real superfood!
Because sauerkraut is a fermented food it has quite a few health benefits. First it is a great source of probiotics which can aid in rebuilding and maintaining healthy gut bacteria levels. It is also a great source of Vitamin C and is thought to have cancer fighting properties.
Ingredients:
1 3 lb. head of cabbage
1.5 tbsp. kosher salt (add 1/2 tbsp per pound of cabbage.)
Directions.
1) Wash the cabbage.
2) Remove and reserve outer leaves.
3) Slice into 8 wedges and remove the core. Slice across each wedge to form thin ribbons of cabbage.
4) Place into a mixing bowl and add kosher salt.
5) Mix the salt and cabbage by squeezing and massaging it for 5-10 minutes. This will begin to release liquid from the cabbage and create a brine.
6) Place the cabbage and brine in a large glass bowl or container pressing as you go to compact the mixture.
7) Place reserved outer leaves on top of the sliced cabbage. Fill a small mason jar with water and secure with a lid. Place the jar on top of the cabbage mixture to act as a weight to compact the cabbage. This is done to ensure the cabbage is submerged in the brine.
8) Place a towel over the large bowl/container and fasten with a rubber band. This covers it but still allows the air to circulate. Place in a cool dark spot. (If after 24 hours there is not enough liquid to cover the cabbage, add more brine by combining 1 tsp kosher salt into 1 cup of water and adding it to the mixture.
9) Let the mixture stand covered for 3-10 days. You can taste it to see how long you want it to ferment. I like it after about a week.
10) Store in the fridge and enjoy!
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