HEALTHY SAUERKRAUT BRANDS RECIPES
HOMEMADE SAUERKRAUT – AMIE VALPONE - THE HEALTHY APPLE
Vegan, Paleo. Free of Gluten, Dairy, Soy, Sugar, Eggs, Corn.
Provided by Amie Valpone
Categories Condiment
Total Time 10085 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Combine the cabbage and sea salt in the Mortier Pilon container. Refer to the directions on the box for further instruction.
- Let sit on your counter top for 1 week to ferment.
- Open container, serve the sauerkraut and store leftovers in the fridge.
Nutrition Facts : Calories 57 kcal, CarbohydrateContent 13 g, ProteinContent 3 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 8634 mg, FiberContent 6 g, SugarContent 7 g, ServingSize 1 serving
HOW TO MAKE HOMEMADE SAUERKRAUT | CULTURES FOR HEALTH
Provided by admin
Prep Time 30 minutes
Cook Time 336 hours 10 minutes
Number Of Ingredients 8
Steps:
- Chop or shred cabbage. Sprinkle with salt.
- Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
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