The easiest sauerkraut recipe you’ll ever find: you just need three ingredients and a bit of your time. How to cook sauerkraut? Find out in just 1 minute.
For years, an Oscar winner Gwyneth Paltrow is praising sauerkraut, pickled foods are alse highly praised by the integrative medicine gurus, both of them Marks — Sisson and Hyman.
And they’re right, because sauerkraut is an epitome of a superfood on a budget. Fermentation is almost magical: it forms bacteria that is useful for your body, improves your gut microbiota etc.
Sources have proven that sauerkraut offers:
- Antioxidants and anti-cancerogenics
- Protection from oxidative DNA damage
- Anti-inflammatory properties
- A big source of probiotic bacteria.
Another plus just for the keto newbies: salt in sauerkraut helps you to get through keto-flu easily and avoid getting dehydrated. It also contains more vitamin C than any citruses can offer!
How to cook sauerkraut?
Not a lot of people know how to cook sauerkraut correctly. It’s actually easy: you’re gonna need three ingredients and a lot of patience. You’re gonna love this crunchy goodness – here’s our sauerkraut recipe.
Other recipes from our collection of 11 Ukrainian foods you must try.
- 2 kg white cabbage
- 30 g salt (2-3 tbsp)
- 160 gr carrot
- 2 cabbage leaves (for pressure)
- Chop cabbage and carrots. Put them into a bowl. Add salt and stir the mass with your hands until it starts secreting juice.
- Put everything into a jar. Tamp it, using your hand or a masher to get rid of the air. Juice should be covering the surface completely.
- Put the first cabbage leaf on top so it covers the cabbage completely, then – the second one, folded a few times so it completely covers everything while reaching the jar lid. Tightly close the jar with the lid. You can use something different for the pressure – but choose something made out of materials that don't usually react chemically, like glass or ceramics.
- Crack the tin everyday, but don't get it off completely. Crack it just for a few seconds to release the CO2. If you're using a canning trap, you may skip this step.
- Be sure to check if the brine still covers the cabbage completely. It will help avoid the mould. You can add another cabbage leaf or something for extra pressure if needed.
- Leave the sauerkraut for 2-4 weeks in a room temperature. Then store it in a fridge and eat in the 6 months frame.
10 thoughts on “Sauerkraut Recipe You Will Like”
Healthy! Thank you!
Best combo with a steak 🥩
We support it!
Souerkraut tastes the best with fatty food, like pork belly.
In my family sauerkraut is served with fresh onion and olive oil. It helps to get rid of extra sourness.
It seems to be some high-level culinary science. But the ingredients are cheap enough, I wanna give it a try.
It only seems complicated and sounds complicated – fermentation)
I believe you can do it! Tell me about your experience later)
Excellent garnish for trotters )