Sauerkraut (fermented cabbage) is part of my daily life. I eat it for lunch and dinner and it was one of the best decisions I have made! Fermented foods have, in fact, numerous benefits for our health as I explained before, so today I would like to share with you my simple sauerkraut recipe.
You will need:
- 1 large cabbage
- Other vegetables of your choice (e.g.: 2 medium beets or 4 medium carrots)
- 4 tablespoons of marine salt
- 1 liter of mineral water
- A knife
- A cutting board
- A bowl
- A large glass jar (or two medium) with plastic lid, preferably
- A plate
Next, follow these steps:
- Wash the cabbage
- Chop the cabbage, but save a couple of leaves for later
- Wash, peel and cut the beets/carrots
- Put everything together in a bowl
- Add the mineral water and the salt
- Mix everything!
- Put the mixture into the jar using your fist to press it down
- Cover the mixture with the brine
- Fold the cabbage leaf and press it into the top of the jar to keep the mixture under the brine
- Close the jar and leave it undisturbed at room temperature, away from direct sunlight, for at least seven days
- Place a plate below the jar (during the first days some brine will come out due to fermentation)
- After seven days (or more depending on how fermented you want the mixture to be) put the jar in the fridge and it can be there for at least six months
Note: the original sauerkraut recipe does not need any mineral water; the water of the cabbage is enough. However, I think my recipe is easier (and quicker) for beginners. In case you want to follow the original recipe, instead of adding mineral water and four tablespoons of salt you will only need to add two tablespoons of salt. Mix everything together and leave it there for 15 minutes. The water released from the cabbage will then be used as brine.
In the beginning you may find that the smell and taste are funny because you are not used to fermented vegetables, but soon you will love it! So, start with a forkful of sauerkraut once a day and see how you feel. Enjoy!