Homemade Raw Sauerkraut

Raw fermented foods are your friend, but most fermented foods you find at the store have been pasteurized killing off all naturally occurring probiotics. The great news is that the healthier grocery stores do carry raw versions of sauerkraut and kimchi or even better you can make it yourself for pennies.

Our microbiome the world which lives and dies in our gut plays a major role in our overall health and mental state. The more it is studied, the more it proves to behave as our second brain. Fermented foods also help in healing GAPS and GAPS is worth knowing more about so please investigate!

I was at the community market recently and purchased two heads of napa cabbage for a dollar apiece an amazing bargain and now owning them removed any excuse from me finally making my first batch of raw sauerkraut.

$1 napa cabbages

Very important to the raw fermenting process is avoiding introducing bacteria to it or leaving air to feed it. Therefore use boiling water to clean the jar or jars, bowl and any tools you will use for this. Also, ensure that when filling the jars that no air remains in the jar. Remember this is Not canning, we are not cooking anything this is a raw fermentation.

Pull the outside leaves off of the cabbage and set aside a couple of clean, big ones. You may use almost any type of cabbage or vegetable for fermentation. Slice the cabbage as thin as you like and place into your bowl. Add two teaspoons of Real Salt or sea salt, that prevents the growth of pathogenic bacteria, and begin messaging. Your hands will get a great workout and as the seconds pass you will notice the bowl begin to fill with cabbage juice as it releases its water.

After a matter of only a few minutes, your work in the bowl will be complete. Begin to fill your jar with the cabbage packing it down every inch or two to ensure the removal of all air until close to the top. At this point place a leaf or two over the top of the shreds and ensure that the jar is filled to the top with its juices or add clean salted spring water or fresh celery juice until full.

Now it is only a matter of allowing nature to work its magic. You have created the environment suitable for fermentation; it just needs to be given three to four days without any sunlight in a steady 70-80 degrees Fahrenheit world to thrive.

Open your jar and smell the tang of fermentation, enjoy the fruits of your labor and then refrigerate the rest to slow down the process and enjoy as you will. As long as the brine stays above the cabbage, it will keep for a very long time in there. Should not be a concern because once you start enjoying it it likely won’t last too long.

Enjoyed mine most with fresh tomatoes.

Once you make and enjoy consuming your first batch, you will already be contemplating the next. Good luck with it and let us know how it turns out. Feel free to share as you care to, find us on Facebook and be Well!

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