Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
1 Cor. 10:31
When you make your own sauerkraut at home, it contains many more health promoting benefits. You don’t want to pasteurize it and kill all the good bacteria in it.
8 reasons to eat more sauerkraut: (1)
1. Enhanced nutrient availability
2. Reduced gas production
3. Increase in acetylcholine
4. Increase in lactic acid
5. Spike in vitamin C
6. Spike in vitamin K2
7. Immune support
8. Spike vitamin U
What you’ll need:
3 heads of cabbage
5 TBSP salt
Cut your cabbage in half, then quarter. Take out the core with your knife.
Slice your cabbage VERY thin. (Think about the thinness of sauerkraut.)
There are a few different ways to slice/shred it.
- Take a big knife, and shred/slice very thin.
- Shred the cabbage with a cheese grater
- Put your shredding blade on your food processor and run it through.
After you have your cabbage shredded thin, put it in your crock. Add salt.
Now, punch down your cabbage with your fists, (you can also use a tool made for this, or a thick wooden spoon) until it becomes softer and you get the juices to come out.
The juice should end up covering the cabbage. But, if for some reason, your cabbage is soft and just not juicy enough to have juice covering itself; add water to finish covering it. You want there to be an inch or so of water/juice over the top of the shredded cabbage.
Take a plate that will fit inside of your crock and place it upside-down inside of your crock. Put a jar full of water (with a lid, of course) over the top. You want this to wait down and put pressure on the plate. Cover entire crock with a towel, and let sit in a cool dark place for 4-7 days. Some crocks come with lids, these will work just as well. You will be able to tell when it is ready when it smells/tastes like Sauerkraut!
Put your sauerkraut in glass jars, and store in the fridge. It will keep in the fridge for 4-6 months.