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Basic Sauerkraut
by Sandy
serves: 6 		No ratings
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  ★★★★

Adapted from the recipe Basic Sauerkraut


Course: Fermented Fruits and Veg

Main Ingredient: Vegetables

Tags Blogged, Vegetarian, GAPS, Erin

Source: Nourishing Traditions by Sally Fallon


An essential GAPS recipe, sauerkraut will provide you with lots of probiotic juice for Stages 1 and 2.
This is less of a formula and more of an art. Once you are comfortable with fermenting veggies, feel free to do some experimenting with adding different vegetables, fruits, herbs, and spices.

Ingredients

1 medium cabbage cored and shredded
1 Tbs caraway seeds
1 Tbs sea salt
4 Tbs whey (or an additional 1 Tbs salt)

Directions | Numbered...

In a bowl, mix cabbage with caraway seeds, sea salt and whey (if using). Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.

Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar.

Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
Ingredients:
Directions:
 
Categories:
 
  • Dairy Free
  • Side Dishes
  • Vegetables
  • Vegetarian/Vegan
  • Wheat Gluten Free


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