I bought raw, unpasteurized sauerkraut at Whole Foods not long ago. It is really good, but it is $5 for 25 oz., and that is on sale.
I am wanting to use sauerkraut as a probiotic supplement. I have been eating 1/4-1/2 cup every day.
One jar of Bubbies™ sauerkraut lasts me about a week, give or take a day or two.
I know sauerkraut is relatively easy to make and cabbage is cheap. I am not able to make a huge crock of sauerkraut. For one, I don't have a huge crock. For two, I don't have a place to store all of that sauerkraut once it is finished fermenting.
I found a video on YouTube with good instructions for making sauerkraut one jar at a time. My first batch turned out really good. It has a tang and little bite. It still tastes slightly green. I probably could have let it ferment for another or two.
Here are a couple of pictures of my sauerkraut and the recipe.
|Cabbage Being Cored|
|Shredded Cabbage Before Adding Salt|
|Cabbage After Salting And Squeezing|
|Bubbles On Top Of The Jar|
Small Batch Sauerkraut
2 pounds cabbage
2 TBS. sea salt (do not use iodized salt)
Cut your head of cabbage into quarters. Cut the core pieces out of your cabbage.
Slice the cabbage into thin shreds. Put shredded cabbage into a large bowl.
Sprinkle salt over cabbage. Use clean hand to massage and squeeze the cabbage for 10 minutes. You will notice a lot of water begin to sweat out of the cabbage. This is the brine.
Pack your cabbage into a clean quart jar with a spoon. Pack it pretty tight. When the jar is full cover the cabbage with brine. Put a weight in the jar to keep the cabbage submerged. A food grade plastic bag with water in it works well.
Put a bowl under the jar, and place it in a cool, not cold, dark place.
Age for 5-10 days. Bubbles and air pockets will form, this is normal.
After fermentation is complete store finished sauerkraut in refrigerator for up to 2 months.