Fermented foods are essential to good health. Probiotics, vitamins that the probiotics make like Vitamin K2 we cant live without. I've come to realize this on a deeper level and have made a commitment to learn more about how to make my own ferments. It all started because my friend
@NickyNick send me some wonderful variety of Krauts that really got me excited and helped me to get through a mystery illness that was causing joint pain to such a degree i was disabled and immobilized by multiple crazy weird sudden food allergies that were likely due to a compromised gut lining and disrupted gut flora from antibiotics given to me from a medical procedure. His gift of these live fermented krauts healed me!
So, I wanted to share a very simple method of making Kraut which will go a long way towards improving health and maintaining your health. I especially want to mention the importance of Vitamin K2 which is very difficult to get into your diet unless you regularly eat goose livers, natto or fermented foods like kraut of which micro organisms in the ferment create in a very bio-availble form for you. Much more cost effective and healthier than buying supplements.
My Grandmother grew up during the great depression and she has many stories where she mentions how the saurkraut they made is what kept them alive during the tough winter months when they could not grow food in Maine and Connecticut. They stored big barrels of it in the basement.
Ingredients:
1medium head green cabbage (about 3 pounds)
1 1/2 tablespoons salt (not iodized)
1 tablespoon caraway seeds (optional, for flavor)
1. I grated the cabbage using a cheese grater but eventually i'm investing in a saurkraut grater.
2. Transfer the cabbage to a big glass bowl and sprinkle the salt over top.
3. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp. This will take 5 or so minutes.
4. Pack the salted massaged cabbage into a quart size mason jar. It is very important is that you place something over the top of the kraut to keep it submerged. At first there will be nothing to submerge it into, but eventually the kraut releases the water and you will want to keep it under this juice. I will use a baby food jar over the top of a big cabbage leaf that holds it down. I also used a mason jar silicone lid that allows the release of air/ gases but does not allow bugs in. ( pict soon )
I used a little starter from my live culture of Oregon Brineworks Live Kraut for my first test, but this one im just letting the naturally present microbials do their work. My first kraut was amazing and my kids asked for it several times a day as if it was candy!
Place in a dark location.
Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment for 3-10 days... or longer. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature. Ideally 65°F to 75°F
I will be reporting back on this thread with pictures and updates on how it goes.
