German Oma’s Simple Sauerkraut
If a Grandma that raised 7 kids can make this sauerkraut dish, then so can we!
Fermented vegetables like sauerkraut (cabbage) and kimchi (mix of vegetables inc cabbage, daikon etc) are a fantastic way to feed your gut with good bacteria. But the problem is they can be very expensive to buy from your local health food store or very difficult for people to make at home. Let’s fix this!
To do that we sat down with our co-founder Nathan’s Grandma, aka the Oma! Her German background paired with having raised 7 children (ay carumba!), means she has the insider secrets for making sauerkraut…the simple way.
1 pound red cabbage
1 pound green cabbage
2 teaspoons sea salt
1 sachet - 'starter culture' (~3-5g)
1.5 liter preserving jar
- Wash all your veg, then chop roughly, toss into a bowl and sprinkle over the salt.
- Prepare the starter culture using the instructions on the packet and then add to the bowl.
- Now transfer all that goodness to a 1.5 liter preserving jar. And to make sure the liquid covers the top, weigh it down by placing a shot glass on top of the mix.
- Put the lid on the jar. Then wrap it with a towel to prevent light coming in.
- Store in a dark place at 60-75 F for 10-14 days. Your lil army of good bacteria will start to build. And then in just under 2 weeks you can eat them!
Make It Special
Wash all your veg and then shred it / chop roughly and sprinkle over the salt. Wash all your veg and then shred it / chop roughly and sprinkle over the salt. Wash all your veg and then shred it / chop roughly and sprinkle over the salt.
No Alterations added..
Rachael Cooke's Cooking Notes
Before going kraut crazy on your kitchen, make sure to wash your fermenting jar in super hot water or run it through a hot wash in the dishwasher. This is to make sure we remove any bad bacteria that could interfere with the fermentation process.
For starter culture you can go for a vegetable or dairy based one. If you're being a good lil digestive angel, opt for vegetable.
Your delicious kraut can be allowed to ferment for much longer than our 10-14 day recommendation above. If unopened, up to 6-9 months.
But once open, try to use it up within 2 months. (Although this is never a problem in my house, since the little munchkins devour it!)
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