Sauerkraut is a wonderful addition to many dishes. With summer on it’s way sauerkraut is going to be seen on brats and polish sausages at many BBQs. Yum, I can’t wait to have brat with some delicious kraut and mustard! Last summer I when I was visiting some friends is Wisconsin I hadn’t had a true Wisconsin experience because I didn’t eat any cheese curds (what can I say, I don’t like cheese, gasp! I know….) but when I ate a brat I was soon forgiven. I grew up eating sauerkraut on polish sausages and Reuben’s but recently I discovered a Dutch dish that calls for warm sauerkraut. I hope to share it with you soon! Sauerkraut has been an important food for centuries, know to contain many nutrients including vitamin K and C and iron. Sailor used to eat sauerkraut on voyages to prevent scurvy. It is full of lactobacilli, a beneficial bacteria that aids in digestion. Sadly most kraut found in stores today is made canned using vinegar and high heat killing all the beneficial bacterias. That is where making your own comes in! I used the pound method but next time I think I will follow Kimi’s method over at The Nourishing Gourmet.
Traditional Lacto-fermented Sauerkraut
1 large cabbage, shreded
1 TBS plus 1 tsp sea salt
Mix the cabbage and salt together in a bowl. Leave for 15 minutes so that the juices will begin to be released. Then pound with a wooden pounder or rolling pin for about 10 minutes. Place in a 1 quart mason jar, using the pounder to to bring the juices to the top of the cabbage. Be sure to leave a one inch space between the cabbage and the top of the jar. Screw lid tightly on and leave for at least 3 days, I liked it better at 10 days.
This post is part of Hearth and Soul