Saucy, Sexy...Saurkraut?

Yep! Sauerkraut! I just made a batch of the freshest tastiest most mind blowing sauerkraut I have ever eaten.

And it was SOOOOOO easy! Do yourself a favor and make a batch of this stuff ASAP.

Keep it on hand in the fridge for up to a year and you will have a great tasting side for so many different dishes.

I made mine with a great big ole head of purple cabbage.

I like the way it looks as it can be very eye catching on the plate. It doesn’t taste all that much different than green cabbage sauerkraut, so you can go either way.

Besides being incredibly tasty, sauerkraut, and many other fermented foods, like kombucha, yogurt, strong aged cheeses, and kimchi, are very good for you.

Due to the natural bacteria that are produced in the lactofermentation process, the food is preserved along with many vitamins, and probiotics that aid in digestion and absorption of nutrients.

Add a little sauerkraut sauteed with onions to a nice grilled pork chop. Slap some on your next hot dog with lots of mustard. And, of course, you simply must have some with your brats and potatoes for that awesome Oktoberfest feast!

I just had some, sauteed with onions, for breakfast with Italian sausage and eggs. Deeeelish!

homemade-sauerkraut-recipe

What You'll Need

  • One head of cabbage, sliced thinly, except for a couple leaves, save those
  • 1 tbsp salt (for really big cabbages, add a little more salt)

How to Do It

Put the cabbage and salt in a big bowl, turn on the TV and watch your favorite Sci Fi and massage the hell out of the cabbage for 10 minutes. Really get in there! You are working the salt into every nook and cranny of the cabbage. You are also extracting moisture. So massage it like you are on a date!

After 10 minutes, put the cabbage in jars. I used a few pint sized mason jars.

Pour the liquid evenly into the containers.

Now with the extra leaves you saved, cut them down to fit into the tops of the jars. These will act as a sealant to keep the kraut submerged in it’s liquid. Put a leaf on top of the kraut and press down til the liquid covers it.

Then put on the lid. That’s it!

Now, store the jars in a relatively cool place away from sunlight, NOT the fridge yet.

For the next 3-5 days, open the jar up once a day to let out the fermentation gas that will build up.

Otherwise you could have a 911 kraut emergency on your hands. After the 3-5 days, store the kraut in your fridge. And ENJOY!

Keep Spicin' It Up!