How to make sauerkraut

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Clear the area and prepare to make sauerkraut.

Introduce the recipe and recommend the book 'Nourishing Traditions' by Sally Fallon Morell.

Mention the importance of eating fermented foods for gut health and digestion.

Show the fermentation kit by Mason Tops and explain its components.

Use a large knife to cut out the core of the cabbage by cutting it in a V shape.

Shred the cabbage using a food processor with a slicer blade instead of the shredding blade.

Keep the cores of the cabbage to use as weights later.

Chop the cabbage into smaller pieces to fit into the food processor.

Shred all the cabbage and transfer it to a large bowl.

Calculate the amount of salt needed based on the weight of the cabbage: 1 teaspoon of salt per pound of cabbage.

Add 6 teaspoons of salt to the bowl of shredded cabbage.

Mix the cabbage and salt together by hand, ensuring even distribution of salt.

Squeeze the cabbage with your hands to break down the cell walls and release liquid.

Cooking Techniques

Equipment Needed

Spice Level: