Sauerkraut

When I was a kid, my parents and grandparents used to feed us with sauerkraut in the winter time. They said it contains loads of vitamin C and we’ll be strong and won’t get the cold. Well, apart from that, sauerkraut has many health benefits. It’s also a mineral boost and will help you fight cancer.

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Ingredients

  • white cabbage (I used half a cabbage)
  • 1 % salt (I used Himalayan salt)
  • whole black peppers
  • caraway seeds
  • bay leaf (1 per jar)
  • 2 tbsp of probiotics

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Elaboration

  1. Chop the cabbage with a knife, as finely as possible.
  2. Mix all ingredients in a bowl by hand, except for the bay leaf. Make sure there is some juice coming from the cabbage. The salt will make the cabbage release some juice.
  3. I usually heat my clean jars in the oven for a short time at low temperature,  to dry them properly and to avoid contamination. But it is not that necessary if your jars are dry (I did it without too) as the good bacteria would fight the bad ones.
  4. Fill the jars with the cabbage. Now, make sure you press it down as tight as possible leaving no air present in the jars. At the end, pour some liquid into the jars, to fill in any possible holes. I placed the bay leaf on top.
  5. Close the jars, place them on a plate or tray. Keep them at room temperature, though not in the sun. After a day or two the jars will start to release some liquid (that will smell very good already) and will start to “talk to you”. It is normal, it means the bacteria are working.
  6. After 5 days, your sauerkraut is ready. Wipe the jars with a wet cloth and keep them in the fridge. It can stay for a long time. But I usually eat it fast…

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Note

From half a cabbage I got these two jars. Spices of course depend on your taste, but I think these three together make wonders with the cabbage. Enjoy & share it!

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