Sauerkraut Recipes

If you haven't looked into the benefits of Fermentation and Sauerkraut your missing out! Be sure to test the PH of your ferment to make sure it is safe to eat.

Seeker81 @Seeker81

If you haven't looked into the benefits of Fermentation and Sauerkraut your missing out! Be sure to test the PH of your ferment to make sure it is safe to eat.

Saved

Ingredients

4-6 Weeks

Plain Sauerkraut
1/2 GallonJar
5 PoundsGreen Cabbage
German Sauerkraut
5 PoundsGreen Cabbage
1Large Red Onion, cored and thin sliced
2Green Apples, cored and thin sliced
1 TeaspoonsYellow Mustard Seeds
2 TeaspoonsCaraway Seeds, toasted
1 TeaspoonsCoriander Seeds, toasted
5Allspice Berries
2Bay Leaves
1/2 TeaspoonsSugar
1/4 Teaspoonscrushed Red Pepper Flakes
German Sauerkraut MKII
5 PoundsGreen Cabbage
10Juniper Berries
1 tspCaraway seeds
1 tspMustard seeds
Heirloom Sauerkraut
5 PoundsGreen Cabbage
2 ClovesGarlic, minced
1Medium Onion, chopped
1Medium Apple, chopped
1Red Bell Pepper, chopped
1/2Jalapeño Pepper, minced
1 TablespoonsGinger Root, minced
Sauerkraut with Lions Mane Mushroom
1 PoundGreen Cabbage
1 TablespoonSalt
2-3 StalksGreen Onions, sliced
1Small Carrot, finely shredded
1/2 CupCooked Lions Mane Mushroom

Saved

Steps

4-6 Weeks

1

Remove the outer leaves of the cabbage and cut the Cabbage into quarters.
2

Cut out the core from each section.
3

Chop Cabbage into fine ribbons using a mandolin, or knife if using a mandolin watch your fingers.
4

Place chopped cabbage into a bowl and 2% salt to weight at minimum
5

Add any other componets.
6

Massage the Cabbage for 15 minutes.
7

Place massaged cabbage and juice into 1/2 gallon jar.
8

Pack down cabbage so the juice is above the cabbage. You can also try adding a couple of tablespoons of vinegar, which is totally optional.
9

Add a cabbage leaf on top and weights to keep the cabbage from reaching the air.
10

Let it ferment in a dark cool place for 4-6 weeks.