What is Sauerkraut?
Like kimchi, sauerkraut is also shredded cabbage that has been fermented by lactic acid. Sauerkraut, however, usually ferments at a higher temperature than kimchi, resulting in a higher concentration of lactic acid bacteria and a bit of a tangier flavor. When you’re shopping for this delicious veggie at your local market, look for fresh sauerkraut in the refrigerated section. If the kraut has undergone pasteurization, all bacteria strains have been killed – even the probiotic ones. Like kimchi, sauerkraut and other fermented veggies contain several bacteria of the Lactobacillus genus, such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides.
Total time: 28 mins
- 6 cups green cabbage, finely shredded (1 medium head)
- 2 teaspoon pink Himalayan sea salt
- 2 teaspoon apple cider vinegar, divided
- 1 teaspoon caraway seeds
- 1 tablespoon beef tallow or ghee
- 2 teaspoon coconut sugar
- In a large mixing bowl, combine sea salt and shredded cabbage. Use hands to massage and squeeze cabbage to help soften and release moisture. This will take about 5 minutes. Mix in caraway seeds.
- Using hands or a large spoon, stuff cabbage into each mason jar, packing as you go. Leave about 3 inches at the top for room to add the weight. Pour in any liquid from bowl along with a teaspoon of ACV into each jar.
- Weigh down cabbage mixtures with clean stones inside of a small dish. Place cheesecloth on top and tie securely. Over the next few days, press cabbage down as liquid begins to release from cabbage, keeping the cabbage submerged in liquid. Skim off any scum that may form. Ferment for 3-10 days, tasting cabbage after 3 days. Once taste reaches your preference, remove stones and transfer to a smaller container or combine into one. Refrigerate up to 2 months.
- To serve sauerkraut: Melt tallow over medium/low heat in a large skillet. Drain and discard any excess liquid from sauerkraut and pour sauerkraut into skillet. Stir in coconut sugar. Cook uncovered for 10 minutes or until cabbage has lightly browned, stirring occasionally. Serve hot.
Recipe adapted from paleohacks.com