How To Make Your Own Sauerkraut

Photo Credit: Food Crimes

This site shows you how to make your own sauerkraut. This is a much underappreciated food. It is not only delicious, but it is also extremely nutritious, at least, it is if you make your own and control the process.

Sauerkraut means, sour cabbage. It is made by fermenting cabbage and sometimes other ingredients such as caraway (which is yummy) or juniper berries (taste a bit like oranges with a bite) in the juice of the cabbage or brine. The juice from the cabbage is released through a process of washing the finely chopped cabbage with kosher salt, which draws the liquid out of the vegetable. The whole process is rather more involved than this brief description, but that is how the process begins, and these are a few of the other ingredients that might be included in the recipe.

If you are looking for some live bacteria, rather of the same kind as pro-biotic yogurt, then home made sauerkraut is the way to go. Commercial products won’t cut it since the pasteurization process kills the healthy bacteria. So make your own. In addition to being much more nutritious, your homemade sauerkraut tastes delicious. If you have never had homemade sauerkraut, then you are in for a treat. This is cabbage like you have never seen it or tasted it.

This dish is dirt cheap, fantastically delicious with meats, chicken, fish, on sandwiches, with rice, hotdogs and hamburgers, and just about any other meal. It can actually become rather addictive because the flavor is so tangy and pungent.

It will take one half day to really carefully review the process and then make the cabbage the first time you do it. After that, it is just a few minutes work. Of course, you then have to wait for the fermentation. That can take some time. So be sure you start your second batch soon after you complete your first. It is not going to last long.

Find out how to make this recipe and many others at the website, Food Crimes, by following the link below.

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