HOMEMADE KRAUT

I may or may not be obsessed with kraut. There are few things that are better than that vinegary, sour taste. Noms all up in my mouth!
When I was younger, we used to eat kraut with a big polish sausage and it was DA BOMB.

image

image

About a month or so ago, I got a bunch of cabbage from our local CSA and decided to try making kraut.
And you guys, guess what, this is the easiest thing I have ever made. Like. Ever. I had my kids help me which made it even easier for me!

image

HOMEMADE KRAUT

Ingredients

  • -1 head of cabbage. (I used red cabbage)
  • - a little water
  • -OPTIONAL: spices of choice

Instructions

  1. Chop up your cabbage and place about 1/2 into a bowl.
  2. Muddle the cabbage until it starts to break down.
  3. Take the rest of the cabbage and put in bowl and muddle again. (You can also squish with your hands if you'd like)
  4. I like to leave mine sitting in the bowl to really soak in all the goodness. ( at least 15 min)
  5. **Note: Cabbage will produce its own water after muddling. That's good, you want that!**
  6. Once the cabbage has sat, take a large mason jar and fill it only 1/2 way. Take some of the water that the cabbage made and pour it into the jar too.
  7. Take some water and fill until the kraut is just covered.
  8. Tighten lid and stick in a dark, cool place for a few weeks.
  9. At about the 3rd or 4th day unscrew the lid to release some of the gases. Tighten back up. (I don't actually take the lid all the way off, just unscrew enough to release the gas)
  10. The kraut will rise as it sits. Make sure it doesn't touch the top of the lid.
  11. After a few weeks it will be ready to eat!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://pretenditsadonut.com/2015/05/19/homemade-kraut/

 

image

 

**if using spices, place at the bottom of jar before adding in cabbage.

Whole30: yes
Paleo: yes

Leave a Reply