So after a month of patiently waiting, the Kraut we made at home is ready!
Fermentation will enhance foods nutritional value AND will create new vitamins like Vitamin B and Vitamin K2. Also, let's not forget the fact that its full of live enzymes and beneficial bacteria (probiotics) as well.
This is a really simple and fun process to do with the kiddies. Here is what we did:
Ingredients:
- 2 lbs cabbage (we used green)
- 1/2 cup carrot grated or chopped carrot
- 4 cloves of garlic minced (or whole)
- 1 inch piece of ginger, chopped
- 4 teaspoons of non-iodized sea salt
Directions:
1. Remove the outer layer leaves of your cabbage and put it to the side.
2. I did the chopping on this end because a cabbage can be a little awkward for the little ones. Chop into desired chunks and remove the core
3. Place the cabbage into a bowl and sprinkle the salt over top. Let it stand for a few min and then start massaging in the salt. *The point of this is to draw out as much liquid as you can from the cabbage.
4. Grate your carrots, garlic and ginger and put that to the side.
5. Once you think you have removed as much liquid (Brine) as you can (about 15 min) then strain the cabbage so the liquid is in a new and separate bowl.
6. Combine cabbage, carrots, garlic and ginger into the same bowl and give it a good mix.
7. The Kraut mix can now go into your vessel. We recommend using a large WIDE MOUTH mason jar. Add it in and really pack it down in their tight.
8. Take those outer leaves of the cabbage you put to the side and cover your kraut mix and making sure it's also packed down in their tight.
9. Next you are going to put a weight on top of the mix. The purpose of this is to keep it submerged under the water. You do not want ANY oxygen getting to your kraut. We find the 4 oz mason jars work nicely and fit into the wide mouth mason jars
10. Last pour your Brine right over top of the kraut and weight making sure that everything is now under the brine. (If you find you do not have enough brine, you can top it off with spring water and a 1/4 teaspoon of salt).
*Remember it is important that EVERYTHING is under the brine.
Put your mason jar in a nice dark place and let it sit for 4 weeks.
You may play around with whatever kraut combo you like and be creative with your spices of choice. Your finished product is best enjoyed raw and not heated to maximize the nutritive benefits. Enjoy ;)