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| Today I made sauerkraut for the first time ever! It was so easy! |
Not sure how German this recipe is, but this one uses the ancient method called lacto-fermentation--which is super healthy because it boosts vitamin content, gives you probiotics (which protects you from harmful bacteria that cause illness), and makes foods easier to digest. The kraut and pickles that sits on the grocery shelves are heat-treated and chemically processed to the point that the benefits of natural, raw fermentation are gone.
These were made from organic cabbage, whey separated from kefir, sea salt, dill weed, and water. You pound the cabbage for a few minutes, add in the liquid and seasonings and mix well, and then pack it all tightly into a couple of quart jars leaving 1 in of space at the top of the jar. Cover jar tightly. It will sit out in room temp for a few days and then go to cold storage for 6 months. Should be enjoyable by Christmastime!
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