I love sauerkraut… Always have and always will. I think that it has something to do with my deep German heritage. It is just in my DNA. I love it on salad, with sausage (happy pasture raised), on a fork right out of the fridge, in a boat, with a goat…. Heeee heeee…. But really now 🙂
I started making it a few years ago and now when I get some in a jar from a store it just doesn’t have that same loving feeling. The first time that I made it I totally felt like I had been making it for eons. It was soooo familiar and just right. Every cell in my body just knew how to make it in a way I can’t describe….
Super Crunchy Sauerkraut
- 1 head of green cabbage -sliced thin with a mandolin or just chop forever with a knife
- Himalayan salt -fine ground
Place cabbage in a wide large bowl and sprinkle about 1/2 tsp salt on the cabbage. Massage salt into cabbage tossing and squeezing…. rest….. massage…..rest massage. (sounds nice, like health care for your cabbage)
After about 5-10 min the cabbage will look moist and a bit softer. Place all of the cabbage in a large Ball jar adding any of the liquid in the bottom of the bowl to your jar. You may have to add a bit of salt water to have enough liquid to cover your cabbage. Make sure that you submerge the cabbage and weight it down with something clean and heavy (I use a pretty little heart paperweight). You are creating an anaerobic environment to let that probiotic goodness form. Leave about 1.5-2 inches on the top for breathing room. Place top on jar but DO NOT tighten. It needs to breath.
Sit that jar of LOVE on your counter for at least one week. I sometimes go 2-3 weeks. You will notice bubbles and may need to press down the weight to help them escape. When you are happy with your flavor place in the fridge. You may now tighten the lid. ENJOY!
It will last a very long time unless you eat it. The fermentation process creates all sorts of good probiotics which will help your body create balance and digestive health.
Love & Probiotics, Dr. C
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