Homemade sauerkraut is a fermented food that is much more nutritious than the pasteurized, store-bought variety. Living enzymes will be in tact, as will the beneficial probiotics (good bacteria), loads of vitamin C and much more! It’s one of God’s natural “medicines!” NOTE: This recipe is about 1/2 the size of the recipe demonstrated on HATV: Part 1 & Part 2.
Several hand-peeled leaves from one head of cabbage to cover the mixture when done
3 heads of green and/or green cabbage
3 Fuji apples (peeled and sliced into rounds)
1-1/2 Tbsp Celtic sea salt
1-2 probiotic supplement capsules (contents only)
Large, dark colored container to serve as fermentation crock (dark to prevent light from interfering with fermentation process)
Blunt instrument to bruise sauerkraut
Jars to store sauerkraut in refrigerator
2. Use an S-blade in a food processor to shred the rest of the cabbage about ½ head at a time.
3. Collect all shredded cabbage into a large bowl.
4. Massage ½ Tbsp of salt into the shredded cabbage.
5. Layer about one quarter of each ingredient in the crock: cabbage, cabbage juice, sliced apples, salt, kelp flakes, and probiotic supplement powder.
6. Firmly tamper (bruise) the ingredients to release juices by using the end of a baseball bat or other heavy, blunt instrument. This begins the fermentation process.
7. Repeat steps 6 and 7 until there are about 4 layers of each ingredient.
8. Top with peeled cabbage leaves.
9. Put a plate or other hard, flat surface on top of the peeled cabbage leaves and weight it down with a container of water or other heavy object. This ensures the mixture stays compacted during fermentation.
10. If using a light colored crock, cover it with a dark blanket.
11. Set aside in a dark, room temperature place for about 10 days.
12. Remove the weight, plate, leaves, and any mold or discolored sauerkraut from the top of the mixture.
13. Spoon into jars and place jars in a refrigerator. Will keep for a month or more (if you don"™t eat it all first!).