approximately 5 – 8 kg of organic cabbage for a 10 litre Crock Pot
approximately 5 – 8 grams (15 g max) Nirvana Himalayan Crystal Salt per kg of cabbage
- Retain two external cabbage leaves and slice the cabbage with a knife or mandoline (v-slicer).
- Place sliced cabbage in a large bowl and evenly distribute the Himalayan salt amongst the shredded leaves.
- Leave the cabbage to sit for ten minutes or so. This allows the cabbage to sweat and pull the water out of its leaves to create the brine for fermentation. The salt also keeps the cabbage crunchy by inhibiting organisms and enzymes that soften it.
- Massage the cabbage with hands and fists or with a pounder. The goal is to force the cabbage juice from the leaves to create the brine. It is easier to massage the kraut if you have someone that can help you who has strong hands.
- Place the kraut in the crock and pack it down ensuring the brine completely covers the top.
- Place the retained cabbage leave around the weighting stones and place on top of the kraut. Ensure that the juice covers the top by 3-4 cm. If the water is lower than this, some salted filtered water can be added (15g salt to 1 litre).
- Place lid on top and fill water groove (mote) with filtered water.
- Leave at room temperature (for best results 20-22 degrees Celsius) for 2 – 3 days. Bubbling indicates that the fermentation is taking place.
- Then leave in a cool place (15-18 degrees for best results) for approximately 3 – 8 weeks.
If you would like to make sauerkraut in a different fermenting vessel please read the ’Gut and Psychology Syndrome’ book where Dr Natasha Campbell Mc Bride explains this in detail.
Sauerkraut is a condiment suggested to be eaten as a side dish whenever meat is consumed and especially at the end of the day when the bodies enzyme storage is depleted having already been expended on previous meals earlier in the day. The evening meal is the most difficult for people who suffer from digestive disorders or associated disease. Thus sauerkraut is a natural aid for digestion.
According to Nutritional data, sauerkraut provides 102% of the recommended daily intake of vitamin K, 35 % of vitamin C and 12% of iron. It also contains only 32 calories with 4 grams of fibre.
Commercially canned sauerkraut can be pasturised or processed in some way. Homemade unpasteurised sauerkraut is a power food and once you have tasted homemade sauerkraut, you will never want to buy commercial again, it doesn’t taste or act the same way.
Click Here for more information on sauerkraut and fermentation