Sauerkraut is incredibly healthy. Rich in immunity-enhancing probiotics, it is wonderful for digestion and for overall health. It can be eaten as is with some olive oil or placed in a soup or a salad or used in a sandwich. Making Sauerkraut at home is an easy process.
Easy 3-Day Sauerkraut Recipe
By December 19, 2014Published:
Sauerkraut is incredibly healthy. Rich in immunity-enhancing probiotics, it is wonderful for digestion and for overall health. It can …
- head Cabbage shredded
- 2 large Carrots grated
- 2 tablespoons Sea salt
- 2 tablespoons Brown sugar
- 4 Bay leaves
- 4 cups Water
- Pack the cabbage and the carrots tightly into a large glass jar.
- Mix in the bay leaves.
- Boil the water. Mix in the salt and the sugar. Cool the water till it reaches room temperature.
- Pour the water over the cabbage and make sure all the cabbage is covered with water.
- Put weigh on the cabbage ( any heavy object that can be soaked.) Cover the jar with cloth. Tie a rubber band around the cloth. Place the jar inside a salad bowl, in case some liquid escapes during the fermentation process.
- Leave the jar in a warm, dark place for three days.
- On the third day, puncture the cabbage with a wooden stick to allow some fermentation gases to escape.
- Let the cabbage sit for a few more hours, then ( optionally pour off the liquid,) refrigerate and serve.