Raw Lacto Fermented Sauerkraut

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.

Lacto Fermented Lemonade

This is Rob’s favorite beverage. He likes it really tart, and so do I. If you haven’t discovered lacto-fermentation yet, this would be a great starter recipe. It adds a healthy dose of probiotics to your diet and is very high in Vitamin C. It also contains Folate, Potassium and Magnesium as well as other trace minerals. If you’re trying to sneak healthy bacteria into someone’s diet without their knowledge, this recipe tastes just like regular lemonade. They won’t even know it’s healthy 🙂

I make homemade yogurt, so I always have an abundance of whey in the house. To make your own yogurt read how to do it in a crock pot here or how to do it at room temperature with no heat required here. The whey will naturally rise to the top of yogurt, or you can strain the yogurt through a tea towel or cheesecloth.

Lacto Fermented Lemonade

1 dozen organic lemons

1/2 cup sugar (you can use any sweetener except honey)

1 gallon purified water

1/4-1/2 cup whey

Juice lemons. Rob and I found a handy electric citrus juicer at a yard sale for $1 and boy has that thing come in handy. We were squeezing them by hand before, and I don’t highly recommend that. For some reason lemon juice always torpedos directly toward your eye 🙂

Mix lemon juice, water, sugar and whey. Stir to dissolve sugar.

Cover pitcher with cloth or paper towel and hold in place with a rubber band. Leave at room temperature for 48 hours. After 48 hours approximately 1.6% of the sugar will remain, the rest will have been metabolized by the bacteria,  making this a 98.4% sugar/carb free beverage.

Refrigerate and drink up. You may like more sugar in yours, but we love it tart and only very slightly sweet. Experiment for the right combination for your taste buds.

I have let my Kombucha Scoby go to sleep, and we are drinking this instead. I am trying to figure out how much, if any, caffeine remains in the finished batch of Kombucha. Does anyone have any insight on this question? I finally broke my caffeine addiction and I don’t want to drink Kombucha until I’m certain that it caffeine-free. If you know the answer to this question, I would love to hear your thoughts!

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