Not gonna lie we’ve been meaning to make sauerkraut for about 2 years. But ever since our kombucha disaster we’ve been too scared. So it’s about time.
With the help of Kale Brock’s recipe from his book The Art of Probiotic Nutrition and some other reading we are set to create an easy sauerkraut recipe! We will not be intimidated no more!
We liked Kale’s recipe because it made it sound really easy. We added a few extra explanations in the below recipe… because we need all the tips we can get! Kale is all about using fermented foods to aid good digestion, control weight, boost immunity and make us all live longer. WE LIKE! WE LOVE!
We are going to test out one batch using apple cider vinegar and another using left over sauerkraut juices from our Peace, Love and Vegetables store bought variety as kale suggests both ways. We’ll keep you posted!
We love this recipe because it’s got seaweed in it. We LOVE seaweed and try to consume it every couple days because it’s full of good stuff like iodine! Iodine deficiency is becoming more and more common and it ain’t fun! Read more about Emma’s iodine deficiency here. You also might want to try this delish seaweed salad… YUM!
Back to this sauerkraut recipe! We’d love to hear from you about your fermenting experiences, tips and tricks are most welcome!
Emma + Carla
P.s this article was a great read: The 3 biggest fermenting mistakes you’re already making.
- 2 kale leaves
- 1/2 organic white cabbage
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar (or leftover cultured juice from fermented veg)
- 1/4 cup dulse flakes (this is seaweed, super good for you!)
- 1/4 cup chopped dill
- 2 tbs. pink himalayan or sea salt
- Wash the cabbage, kale and dill in warm water with a couple drops of apple cider vinegar.
- Shred the cabbage to desired thickness.
- In a large bowl combine the cabbage, dill and dulse flakes.
- Use something (a pounder, a metal meat cleaver or your hands) to pound and extract juices. This will take a while, it's a bit of hard work!
- Spoon the veggie mix into a mason jar and squish down (using the pounding utensil) until juices come to the top of the cabbage and cover it. If they don't cover it don't worry.
- In another bowl combine the water, salt and apple cider vinegar. Pour this into the jar and shake to combine.
- Leave in a dark, cool space for 1-3 weeks. The longer you leave it, the more fermented it gets.
- After this time, place in the fridge and enjoy daily!
- If it goes moldy don't eat it! Trust us!