If you like sauerkraut, this recipe is the ultimate. It is also incredibly easy! This is best eaten raw as a condiment, heat would kill the beneficial bacteria. We love to eat it with kielbasa from our farm co-op. Yum!
Lacto Fermented Sauerkraut
1 small head of organic cabbage
2 tsp sea salt
1/2 tsp caraway seeds
1/4 cup whey (from your homemade yogurt)
- Shred the cabbage in a food processor (or cut into tiny pieces). It will look like way too much cabbage. Trust me it IS going to fit in the jar!
- Place cabbage, whey, salt and caraway seeds in a 1 quart wide-mouth canning jar. You may need to add half now, and half after you have pounded it down a bit.
- Using a meat hammer, take out your aggressions by pounding the heck out of the cabbage. You want to release a lot of juice. So much juice, that it comes up to the top of the jar and covers the cabbage.
- Leave it sit out on your counter, in a warm sheltered location for 7 days.
This was delicious after the 7th day, but as it sat in the fridge it really developed a wonderful flavor over time. We finished the jar right around the 1 month mark, and it was even better! Because this was the original way to preserve foods before refrigeration, this stuff lasts for ages in the fridge.
