Learn About Fermenting Sauerkraut in Canning Jars
Fermenting Sauerkraut had always been something I did not want to do because I didn’t think I liked the taste of it. Then after my daughter was born I learned that it was a great probiotic that could be made at home. I could feed her the juice from it and it would benefit her digestive tract. My grandma had taught my mom how to make it, so I got some from her. When I was introducing foods to my daughter, she always wanted to eat the foods I was eating. Since I wanted her to eat sauerkraut, I had to be eating it as well. That is where I had to give it a try and ended up liking it! It was much better this way than store bought and my daughter likes it as well. Now that I know she likes it, I wanted to try and make it on my own!
I got the recipe from the Nourishing Traditions Book of Baby and Child Care.
There are a few things to know before starting this process. The good bacteria in the cabbage is going to be fermenting with the salt. If the cabbage is washed with soaps, vegetable washes, or antimicrobial rinses, then the good bacteria can get washed away and the fermentation process will not work. When cleaning your cabbage, just rinse it with cool water. The next thing to do is wash all the utensils that will be used to make the sauerkraut in warm soapy water. The soap cannot be antibacterial soap, otherwise, the fermentation process will be hindered.
How to make it
The first thing you need to do is shred a head of cabbage, but make sure to take out the core. I used my food processor to shred the cabbage, but it doesn’t need to be shredded in the food processor, it can easily be chopped up with a chef knife or shredded by hand.
After shredding the cabbage, add 2 Tbs of salt. Mix the cabbage together with the salt using your hands. When mixing the cabbage and salt together press down on the cabbage hard with your hands to release the juices from the cabbage. This will help it to ferment with the salt.
After mixing the cabbage, place it in a quart sized jar. Put a little bit of cabbage at once in the jar and press down on the cabbage as you go. Be sure to get out all the air bubbles in this process and press down until the juices are above the cabbage. When the jar is almost filled up, make sure the cabbage is at least 1 inch from the top of the jar. All you need to do now is place a lid on it and you are done! Let the jar sit on the counter for 2-3 days before putting it in the refrigerator. There should be bubbles rising to the top of the jar through the cabbage, this is a sign that the fermentation process is working! After the 2-3 days, it can be eaten right away, but it gets better with age. It will last about one year in the refrigerator.
- 1 medium cabbage
- 2 Tbs salt
An Introduction to Making Probiotic Foods!
Good health starts in the gut, it is known as our second brain! For more information on why our bodies need probiotics check out my eBook called An Introduction to Making Probiotic Foods! It will share with you why it is important for our bodies to consume foods containing live cultures and how to make yogurt, kefir, sour cream, sauerkraut, and kvass.