by Sarah TheHealthyHomeEconomist June 3, 2010
Sauerkraut won the blog poll, so by popular demand, this video covers how to make this probiotic filled, nutrient dense traditional food! The first video covers a brief history of sauerkraut and what you need on hand to make it. The second video covers how to make it yourself quickly and easily in your kitchen.
The winner of the quart of cabbage I make in the video will be announced on the blog on Monday, June 7, 2010. Make sure to enter the Giveaway for this Real Food so you have a chance to win this for yourself!
The sauerkraut recipe I used is straight from Nourishing Traditions Cookbook:
1 organic, medium green cabbage
1 TBL sea salt
1 TBL caraway seeds
4 TBL liquid whey
Core and chop cabbage. Mix all ingredients in a large bowl. Pound the juices out of the cabbage thoroughly with a kitchen pounder of some kind (takes about 10 minutes). Tightly pack the cabbage into a one quart mason jar leaving at least 1 inch of space at the top. Tightly seal with the lid. Leave on the counter for 3 days and then refrigerate. The flavor improves over time and the sauerkraut will last many months in your refrigerator or cool cellar.
Sarah, The Healthy Home Economist