Submitted by: April Andrew lacosse
Prep Time: 0 Seconds
Cook Time: 0 Seconds
The cabbage when combined with salt will make its own friendly bacteria when submerged in water. These good bacteria become dominant and crowd out any harmful ones. Starter culture is optional. Simple recipe, easy to make and kids/family friendly. You can buy starter culture packs from Donna Schwenk's website: http://www.culturedfoodlife.com/
Remove and discard the outer leaves and core of the cabbage (saving 1 leaf). Shred the cabbage to desired length, either by hand or using a food processor. Pack the cabbage into 1-gallon glass or ceramic container that can be securely sealed. Cover the cabbage with filter water, leaving 2-3 inches of head-space for the cabbage to bubble and expand as it ferments. Add the salt. optional: in a big bowl you may mix the ingredients together before adding to the jar.
Add a clean cabbage leaf on top of the ingredients before sealing the container. Let it sit on your kitchen counter, out of direct sun light, for six days. Optional: fruit or vegetable juice or 1/2 cup Kefir whey.
Check the cabbage every day to make sure it fully submerged in the water. If it has risen above the water, simply push it down so it is fully covered. If any mold has formed because the cabbage rose above the water, don't worry. Remember, this isn't harmful. Just scoop the moldy cabbage and push the rest back under the water.
After 6 days, transfer the sauerkraut to the refrigerator. The sauerkraut can be stored in a covered airtight container in the refrigerator for up to one year.
Coach's Note: The serving size for this recipe is determined using a head of cabbage that contains about 8 cups of fresh cabbage. Because 8 cups of raw cabbage = 8 carb servings, this recipe would make 8 servings. Keep that in mind if you use a smaller (or larger) head of cabbage.