Home Health kraut

Sauerkraut (Sour Cabbage) is mainly eaten as a side dish, which comprises cabbage and spices (of your choice). This dates back to the 4th century BC. and is a cultural dish to the Eastern European countries, where it derives from China and were introduced to Europe during the  Roman Empire.

1 Medium Organic Cabbage  

1 1/2 Tablespoon of Himalayan salt 

(Spice of your choice)                                                                                                                                            

 Equipment      

1 Airtight container                               

Food processor or hand grater       

Measuring spoon - tablespoon    

Large bowl           

Cling film

                                                                                    

Begin by washing and shredding the cabbage (what we like to do is to hand-cut half of the cabbage and cut the other half in the processor). Transfer the cabbage into the large bowl, by layering and begin to salt as we go. Massage the salt into the cabbage for about five minutes, and repeat, by doing this you should have a reduction in the amount of cabbage you started with as it now sits in its own brine.
Pour the reduced cabbage and its brine into the container ensuring all the cabbage has been submerged. This can be done by pressing with a heavy plate ( we have used a bottle to do this) ensuring all the cabbage is completely weighted down in its brine.                                                                                                                                                

Allow to sit in a dark place at room temperature for at least 5 days or for maximum fermentation allow sitting for  2 - 6 weeks or until all bubbles have subsided.                             

                                      

               

 As the cabbage is shredded, it undergoes lactic acid fermentation in an airtight container. During the period of fermentation, the lactic acid enables the cabbage to sustain a long storage life and to have its distinct taste, as it too can be stored in the fridge for about a month or two.

With all of the health benefits sauerkraut offers, making it at home is more comforting to be able to use organic cabbage and other vegetables or spice of your choice.

Some of the amazing health benefits of sauerkraut are notable for having a very high fibre content, it boosts the immune system, having a major contribution to heart health, live probiotics, boosting energy, strengthening bones helps fight stress and boosting your mental health overall.