Homemade Lacto-Fermented Sauerkraut: A Delicious and Healthy Recipe

🥕Homemade lacto-fermented sauerkraut is a nutrient-rich food with probiotic counts superior to yogurt.

🌿The unique technique of hand-chopping the cabbage creates a raw and delicious texture.

🧂Using quality sea salt, like fine sea salt, is essential for achieving the desired texture and taste.

🥦Adding diced carrots and fennel seeds or ginger, garlic, and onion to the kraut provides additional flavors and health benefits.

🍽️Homemade lacto-fermented sauerkraut can be enjoyed by itself or used as a condiment to enhance the flavors of various dishes.

Can I use purple cabbage instead of green cabbage?

—Yes, purple cabbage is a suitable alternative and provides additional nutritional benefits.

How long does it take to ferment the sauerkraut?

—The fermentation process usually takes 1 to 4 weeks, depending on your desired level of tartness and texture.

Can I adjust the salt content in the recipe?

—Yes, you can adjust the amount of salt to achieve your preferred level of saltiness. However, keep in mind that salt is essential for the fermentation process.

Can I store the sauerkraut in plastic jars?

—While glass jars are recommended for fermenting, you can use BPA-free plastic jars as long as they are clean and airtight.

How long can I store the sauerkraut?

—Properly fermented sauerkraut can last for several months in the refrigerator. It may continue to ferment and develop more flavors over time.

00:00Introduction: Homemade lacto-fermented sauerkraut is a versatile and healthy food that can be made using various techniques.

01:00Step 1: Preparation - Choose fresh cabbage, such as green or purple cabbage, and clean cutting utensils and a large mixing bowl.

02:25Step 2: Chopping the cabbage - Coarsely chop the cabbage, removing the tough core and outer leaves.

04:51Step 3: Adding salt - Sprinkle a quality sea salt, like fine sea salt, on the chopped cabbage to draw out its natural juices and create a brine.

06:00Step 4: Optional ingredients - Choose from two recipe options: diced carrots and fennel seeds or diced carrots, ginger, garlic, and onion. Add these ingredients to the cabbage mixture.

07:05Step 5: Mixing and packing - Thoroughly mix the ingredients and pack them tightly into clean glass jars. Ensure that the cabbage is fully submerged in the brine.

08:55Step 6: Fermentation - Place fermenting weights on top of the cabbage to keep it submerged in the brine. Cover the jars with a cloth or fermentation lid to allow gases to escape.

10:54Step 7: Storage and consumption - Store the jars in a cool, dark place for 1 to 4 weeks, depending on your desired level of tartness and texture. Once fermented, refrigerate the sauerkraut and enjoy it as a condiment or standalone dish.