My love for homemade Sauerkraut really started at a young age when my mom would make Sauerkraut and sausages. We were talking the other day and she said my dad had it in large crocks in the basement. Fermenting foods goes back to how our ancestors kept their food. Before the refrigerator. I have fallen in love with fermenting, especially pickles. Getting that good bacteria into my gut to keep my belly from getting that horrid bloat. Sauerkraut is a live-culture “probiotic” food. Fresh sauerkraut contains lactobacilli, beneficial bacteria that improve the functioning of the digestive tract.
How To Make Raw Sauerkraut
I finally am making my own raw probiotic Sauerkraut and am feeling wonderful.
This is part one of the recipe. It is truly so simple!
For this recipe I used Cabbage, Carrot and Jalapeno. You could use just cabbage and your carraway seeds or really any sort of recipe that entices your taste buds to eat up. I am also using Pink Himalayan Sea Salt.
Here I have added the Sea Salt and am massaging this into the mixture to start releasing the water. The water is your focus. We want the cabbage to sit under the water when it is fermenting. This will take about ten minutes. I used 1 1/2 Tablespoons of the Sea Salt.
Now you are going to use a wooden spoon or your fist and push the cabbage under the liquid. If you don’t have enough liquid you can add purified water.
I added a little juice glass and pushed the cabbage underneath the water. What you can also do is save some of your large cabbage leaves and add to the top of your mixture, then add something heavy to weigh it down under the liquid. That is what I did the next time I made this.