Making the Most Delicious & Nutritious Homemade Sauerkraut

My partner, Monika is of German descent and needless to say, she’s eaten her share of Sauerkraut in her lifetime. In fact, until recently, at the mention of the word Sauerkraut, her face would wrinkle up with a ‘Sour’ expression. ‘Yech!’

When I began to eat homemade pickles for digestion and delicious taste, she began to take notice and eventually started to eat them with her meals as well. Long story short, Monika began experimenting with making homemade pickles, sauerkraut and kimchi. Without a doubt, her recently improved sauerkraut, is the absolute most delicious I have ever enjoyed. I feel fairly certain that if you follow the directions below, then you too will experience a delicious and healthy sauerkraut which is also a great digestive aid and an immune booster. Have fun and do not give up if your first attempts seem disappointing. Keep trying!

Delicious, nutritious Sauerkraut Recipe

Grow your own cabbage or buy it from your local farmer’s market - Organically grown is optimal. One medium head of cabbage, 3-4 tblsp sea salt, caraway seeds (and nothing else)

Slice the cabbage and cut in small pieces & remove the center (too hard for pickling). Place in a large mixing bowl with a layer of cabbage - sprinkle sea salt (and some caraway seeds) then add another layer of cabbage & another layer of sea salt. Press and mix with hands or a wooden mallet until juice is expelled from the cabbage - fill (sterilized) jars and press down with hands or a wooden utensil. Allow at least 2 inches of space in the jars for expansion. Set in a cool dark place and check daily and smash the cabbage down into the jars with a wooden spoon or other kitchen tool. (3-4 days)

Put away in a cool dark place for three to four weeks. After this time, the sauerkraut will be ready to eat!