FAST Blog: Family Homestead

Permaculture, Preparedness, Homesteading & Survival

Monday, 19 September 2016

Simple Sauerkraut

First time dipping our toes in to the world of fermenting so we went with the most basic recipe, nothing fancy.

So why make your own fermented foods?
They are PACKED with probiotics, and those mighty microbes have been shown to aid digestion, boost immunity and help us get leaner. 
In The Gluten Summit, 2013, Dr. Natasha Campbell-McBride, MD, told Dr. Tom O’Bryan, ““With every mouthful of sauerkraut you’re consuming billions of beneficial microbes which will be killing the pathogens in your gut driving them out and replenishing the beneficial flora in your digestive tract.”
Dr. Mercola sent his sauerkraut off to a lab and reported the findings of probiotics saying, “We had it analyzed. We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.” That means 2 ounces of home fermented sauerkraut had more probiotics than a bottle of 100 count probiotic capsules. Translated this means one 16 ounce of sauerkraut is equal to 8 bottles of probiotics.

Store bought, shelf stable kraut cannot compare to home fermented proper stuff when it comes to levels of probiotics, not to mention how much cheaper and more satisfying it is to make your own. I was surprised at how simple making Sauerkraut can be.
In its most basic form all you need is:
1 medium head of cabbage
2 tbsp salt


Slice the cabbage and Massage the salt in until it becomes wet and limp like coleslaw then chuck it in to the container (with the brine it has created) at room temperature for a week, move to the fridge and guidelines say it will keep for a month in the fridge. I can't imagine it would last that long though, I've been eating it with almost everything!


We used pink Himalayan salt but for no reason other than that we had a lot of it after we bought a big bag recently at the ethnic shop.

The sterilock caps for the kilner jars are handy, its totally possible to ferment without them, I just prefer the peace of mind they provide. Knowing that they create an airtight and mould free container was worth the purchase for me because the kids are still so young and now I don't need to worry about doing  wrong.


My only regret is that I didn't make a bigger batch,  its so delicious that we've already eaten most of it!

Next I think we'll try our hand at Kimchi, watch this space to hear how we get on :)


P.S on an unrelated note this blog post was written from my new kindle fire, its proving to be incredibly useful for how cheap it was. I've been using it for ebooks, podcasts, emails and facebook and it has handled it all with ease
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20 comments

  1. congrats on your sauerkraut success! we love sauerkraut around here and for all of the health reasons you list PLUS it's just darn delicious and once you start eating it - you can't stop!!! let meknow how your kimchi turns out - i've been making kimchi for years - secret recipe from my korean teacher! if you want the recipe let me know - kymberzmail@gmail.com

    just make sure you use proper korean red pepper flakes and a proper daikon radish.

    sending love to your crew! enjoy your kraut! your friend,
    kymber

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    1. that would be awesome Kymber thanks! i'll drop you an email next week so I can give you our new address after we move :)

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    2. awesome buddy! and good luck with the move - i am super excited for you all...and can't wait to see the new digs! xoxox

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  2. I've never even tried sauerkraut before but it sounds simple to make so I think I'll give it a go. X

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    1. as long as the cabbage is kept below the brine it can't go wrong

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  3. I love kraut. For some unknown reason a lot of people I know turn their nose up at it. I am sure they have only ever had it from the supermarket. My parents have big glazed earthenware jars they make it in. With the inner plate that pushes it down, in the water seal crock. I have no idea where they came from. Eastern Europe for sure but I dont know where. My parents probably got them in the early 70's. My sister loves it mixed with crispy bacon on toast. My brother eats it with mash and sausages. I just eat it most days, my parents make it, I eat it! lol. I really should learn again. I used to help when I was a kid. I dont like it cut too thin.

    Good luck with the kimchi, I think I would like that not as hoe at Kymbers Korean teacher! ha ha

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    1. I was looking at those traditional fermenting crocks, they're quite expensive these days for what they are, around £40-£50 each for the smallest ones

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    2. I am wondering in Spain if they have such jars but they are for olives and use a plate that fits through the opening? Glazed inside and out?

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  4. I love sauerkraut in a good hotdog or a further, or straight from the fridge. I never made my own and rarely buy it here, I am the only one who likes it. Where I grew up (Switzerland), the bought stuff was pretty good but I guess it was all I knew. I'd love to try some homemade kraut one day. I may just have to make it!

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    1. alot of people make it in standard mason jars with a smaller jar inside to weigh it down, it's so simple to do and its a world away from store bought stuff, crunchy and tangy and alive, i'd love to hear about it if you do make some always good for a blog post lol

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  5. Great post! I love homemade sauerkraut. I find it quite addicting and actually, it's how I learned to like pickles. I've never seen the sterilock caps before and think they are a great idea. I wonder if they sell them over here across the pond(?) I'll have to take a look around.

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    1. I think they actually originate from your side of the wet stuff so you might find them easier to obtain than I did lol

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  6. I had Kimchi in Korea and really liked it. They put all the vegetables in a clay pot and buried it in the ground til it was ready to eat. Yummy but it stinks, and you sweat garlic out of your pores so you stink too!

    I have never had home made sour kraut but I like the stuff I get in jars. I'm sure the real deal homemade is better.

    Hey, Kymber! I knew if somebody mentioned Kimchi you'd catch it!

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    1. yeah it is a recipe for major garlic breath to be sure!

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  7. Hellooo! It's been a while so I just caught up with all your news. Wow, Spain?! That is so amazing! I'm so chuffed for you and your family, you must all be so excited to be able to get out there and live your dream!
    I can't wait to read about your adventures :D

    I tried kimchi once, a long while ago... I put in waaaay too much pepper flakes and couldn't eat it! Perhaps I should try again with a basic kraut?! Yours looks delicious and I love your Hairy Bikers salt pot!

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    1. Hi Sara! yeah its all a bit of a whirlwind at the moment but we're certainly feeling very blessed that we have managed to get where we are right now and looking forward to this next chapter of our adventure. I can't even remeber where we got the salt pot but I love it too lol, very fitting in this house I guess

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  8. We bought a kindle fire on special offer, it's amazing what they can make for so little money. It almost makes me feel guilty that there has to be some level of slave labour going into it. Still I think that's probably true of all electronics. I'm not sure I've ever eaten sauerkraut, looks like it might be worth a try.

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    1. definitely worth giving it a go Kirsty, it tastes WAY better than the shop bought stuff so if you want to give it a try I'd recommend making it at home because even if you didn't like store bought stuff it does not necessarily mean you wouldn't like the real deal

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  9. I have never tried making my own, I would probably be the only one to eat it but it's going on my list of things to try.

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    1. the great thing about kraut is it doesn't cost a lot to make and doesn't take very long either

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We are always glad to hear your comments, thoughts and opinions :)

Etsy

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