We finished up the last of our Ginger Carrots and organic red cabbage was on sale this week, so I figured I would attempt to make some homemade sauerkraut. I combined what I had read in Nourishing Traditions by Sally Fallon with the knowledge I gained from The Family Homestead blog.
*1 head red cabbage, chopped
*3 medium carrots, grated
*2 TBSP sea salt
*Mix and pound all ingredients for 30-40 minutes to release the natural juices. Luckily, our girlies love helping out with this step!
*Pack tightly into two mason jars, leaving an inch or two of space at the top. Cover with some filtered water if necessary (I added about 1/4 cup to the top of each jar). In one jar I tried using the zip loc baggie method that she describes on The Family Homestead blog, but after 1 day the bottle started leaking and I was worried about too much pressure building up so I removed the bag. I might try this method again and fill the jars only halfway full.
*Cover and let stand at room temperature for 3 days. Have fun watching the bubbles!
*Move to the fridge and enjoy!
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