Super Easy Sauerkraut
I’m a huge fan of fermenting foods, for probiotics benefits and more, but I’m an even bigger fan of healthy being simple and easy. This method of making sauerkraut utilizes time in place of work, making health and food preservation that much easier.
So, I totally and completely blew my 31 Days of Probiotics and Fermenting. It wasn’t for lack of ideas. I had more than 31 ideas of both information and recipes.
I was unrealistically enthusiastic. I forgot that I have kids, and that time management is still an area where I have room for much improvement. I still want to write on both topics though, so I’ll continue to update that page as an index.
Right now I have a recipe for super easy sauerkraut. If you have a food processor, you could even call it 5 min sauerkraut, because that’s about how much active time is involved. I don’t have a food processor, therefore cutting all those strands by hand takes a little more time (aren’t they lovely and thin strands?).
It’s even easier if you take advantage of child labour. You may end up with a fair amount of cabbage on the floor though.
Next week is based on sauerkraut – a Slovak recipe for a creamy sauerkraut stew (it’s really tasty, honest) and a round up of what to do with sauerkraut once it’s made. Make sure to subscribe so you don’t miss out!
The recipe for sauerkraut is over at Whole New Mom – could preserving food and being healthy be any easier?
Nov 01, 2014 @ 20:30:37
I haven’t tried making my own kraut yet. This sounds too easy not to give it a try when we get back home in a couple of weeks. Still need to make your fermented cauliflower and apples! Thanks for the great posts.
Nov 03, 2014 @ 11:25:08
Let me know how it goes!
Dec 02, 2014 @ 19:00:23
I’m about 3 weeks into fermenting my cabbage. One jar looks clear and still needs another week or so. The other jar is cloudy, and has a white growth at the top of the jar–thinking I need to throw that one out, any feedback? I think I didn’t have enough cabbage leaves at the top of that jar as a spacer. BTW, love the looks of your newly posted gulash recipe.
Dec 02, 2014 @ 23:33:52
Cloudy is ok, the white on the top could be Kahm yeast or mold. Kahm yeast is a thin ‘scum’ and is harmless, you can just scrape it off. It usually develops because the ferment was exposed to air. Mold will be fuzzy, and most often coloured, at least with grey, if not other more exotic colours. Some people say the mold spores can’t live under the brine and it’s ok to scrape it off, other people would rather play it safe and toss it. Mold needs vegetables exposed to air above the brine (usually).
Dec 02, 2014 @ 23:34:27
I’m stoked that you’re making sauerkraut! 🙂
Dec 03, 2014 @ 23:14:16
Thanks so much for your help on this, I’m excited too! Been wanting to try this for a long time and this is so easy!
Dec 04, 2014 @ 07:56:00
Yay! 🙂
Nov 02, 2014 @ 15:34:03
Just what I was looking for!
Nov 03, 2014 @ 11:24:11
So glad you found it!
Oct 13, 2015 @ 23:49:31
If I have sea salt but it has bacon bits in it, will that be a problem for causing mould to grow?
Oct 14, 2015 @ 10:29:56
Hmm, I’m not really sure. I think it should be ok although I’m not sure how it would taste. Try a smallish batch to test it, if there is lots of bacon bits make sure the weight of the salt is a little more to make up for the weight of the bacon bits.
Jan 13, 2016 @ 03:22:27
I’ve been making kraut now for a few years. It’s tasty, but very crunchy. Does this make a softer, more store bought texture kraut or do you have any advice? I’ve compared a few store bought brands and they seem softer, almost blanched.
Jan 13, 2016 @ 12:28:12
To make it softer, I suggest massaging it more. You can let the salt and cabbage sit for a while, but the more you work the cabbage the softer it will be. Also, how long do you let it ferment? The longer it ferments the softer it will get as well.