How to make sauerkraut? Making homemade sauerkraut is easy! The hardest part is the wait. Watch the video below to learn how to make gluten-free kraut from either just cabbage or my "cole slaw" version with cabbage and carrots.
Then, read the information on this other page to see how you can be getting more live cultures and/or probiotics, and saving money by making it yourself instead of buying jars at the store!
If you want to know how good this fermented food is for you, read the expIanation on this page.
In the video I used:
After the jar was packed and the towel draped over the top, I put the jar in a corner of my kitchen where it wouldn’t be disturbed. I gave the sauerkraut about 8 days to ferment before I started tasting it. (When tasting, do not dip your fork back in the jar after you put it in your mouth!)
I must warn you: the first week of sauerkraut-ing can be smelly as some of the bacteria give off gases. You can even watch it bubble! After that, the odor is really not noticeable.
I had to add approximately one cup of filtered water to the jar after 2 weeks due to evaporation. If you live in a humid climate, you probably won’t have to do this.
After 2-1/2 weeks or so, I liked the texture and taste of my cole-slaw sauerkraut that I made in the video. I then scooped it out of the gallon jar into various re-purposed, clean jars from pickles, peanut butter and almond butter, being careful to keep the fermenting vegetables submerged under the salty water.
I labeled all of the jars with the date and ingredients, and refrigerated them.
Note: Once you are happy with the taste of your fermented vegetables, you must refrigerate them! Refrigerating them will slow down, but not completely stop, the fermenting process.
To read about the benefits of raw, homemade kraut, see this page.
To learn more about how you will be saving money and get more health benefits with homemade sauerkraut versus store-bought, go to this page.
If you are just not interested in making your own, but would still like to have the benefits of raw kraut, or if you want to try other varieties, here are some recommended sources.
Learn about other sources of probiotics here.
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