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Simple Sauerkaut

Cultured vegetables are a wonderful addition to any S or E meal. Because they teem with enzymes, you can sit down to your steak dinner and feel even better about yourself than the raw foodists who are dutifully working their way through a tub of "plant only" salad. This recipe can be found on pages 419-420 of the Original Trim Healthy Mama book.

Cooking Method: ,
Courses:
Servings: 4
Description

Cultured vegetables are a wonderful addition to any S or E meal. Because they teem with enzymes, you can sit down to your steak dinner and feel even better about yourself than the raw foodists who are dutifully working their way through a tub of "plant only" salad. This recipe can be found on pages 419-420.

Ingredients
  • cabbage (organic)
  • water
  • mineral salt
  • whey water (from your cheese making)
Instructions
  1. 1
    Slice a few organic cabbages finely or shred them in the food processor.
  2. 2
    Fill as many sterilized glass quart jars as needed to use up your sliced cabbage. Fill jars ¾ of the way to the top only and make sure you pack cabbage down hard.
  3. 3
    Fill the jars with enough pure water to cover the cabbage.
  4. 4
    Add 1 flat Tbs. of good grade sea salt to each jar and 2 Tbs. of whey water from your cheese making. If you do not have whey, add another ½ Tbs. salt. For those liking a less salty flavor, you can reduce the amount, or leave it out altogether, providing you use whey. Whey inoculates your kraut with the right kind of bacteria to start the fermentation process on the right track. The good bacterium proliferates and leaves no room for any “bad guy” bacteria. If you don’t have whey, using enough salt will inhibit the bad guys so only the good guys can grow.
  5. 5
    Make sure you leave at least 2 inches of room at the top before securing the lid as jars could overflow from the fermentation.
  6. 6
    Leave for three days and then transfer all jars to the refrigerator.
Note

Thoughts from the Book: "Your sauerkraut is now ready, but will only get better with time, just like fine aged wine. It can keep for years in the refrigerator and the flavors will only mature and deepen."

NSI

DF

Read it online: https://trimhealthymama.com/recipe/simple-sauerkaut/