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Homemade Sauerkraut is Easy and Good for You!


| 1/29/2019 2:19:00 PM


Today I made sauerkraut. Actually, today I finished my sauerkraut and put it in a glass container for the day when I make the greatly anticipated meal of sauerkraut, bratwurst and new potatoes. Sauerkraut is so easy to make and is really good for you! My grandmother Frieda claimed she never got sick a day in her life because she always ate a tablespoon of sauerkraut when she felt like she might be getting sick. Back in those days no one knew about probiotics and how they are so very good for your health.

homemade sauerkraut
Crunchy yummy cabbage kraut. Not the insipid mushy canned kind. Which is good, too! But this is much better! Photo by Renée Benoit

The fermentation process that transforms the salt and cabbage into sauerkraut increases the vitamins, particularly vitamin C and B vitamins, and food enzymes that are already in cabbage.  Homemade sauerkraut is also very rich in beneficial bacteria that help make our immune systems strong and create essential vitamins in our digestive tracts.  At any time of year, but especially winter when fresh food can be hard to come by, homemade fermented foods are really good to have.

The key to making sauerkraut successfully is to have a crock or container that can be completely closed off to the air. I have a large stoneware crock that has a tight-fitting plate to cover the fermenting kraut. I put a big bag of water on top of it so the kraut is completely submerged under its juices. Bacteria in the air, which can cause spoiling, cannot penetrate. So whatever does penetrate is neutralized by the salt.

Homemade Sauerkraut Recipe

You need:



• 1 head of organically grown cabbage about 3-5 pounds
• 1 tablespoon of pickling or unrefined sea salt (Read labels! You'd be surprised what they put in sea salt these days!)
• 1 teaspoon of caraway seed (optional)



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