Susan Sauerkraut

Who’d have thought making sauerkraut would make someone sooooo happy!?
For some strange reason, as I mingled friendly bacteria with organic cabbage I burst into tears of laughter…
I literally couldn’t stop laughing until a full 30 minutes later when the whole lot was packed & sealed into jars, ready to form their own happy little culture…
Who ever eats this is going to get a dose of the ‘good guys’ as well as some giggles I stirred into the mix!
Don’t know why I found it so funny, I was completely hysterical! But anyways, here we go… if you’re interested…

Me and my kraut - happy dayz

Sauerkraut is a type of live food full of essential enzymes and lactobacillus (“friendly” bacteria) cultures.
Many commercially cultured vegetables are heat-pasteurized, which can destroy beneficial bacteria.
Making your own ensures you are get the highest quality.
Lactobacilli in fermented foods enhances digestibility, as well as increases phytonutrients (disease preventing properties) and vitamin content.
Lactobacilli and lactic acid (a natural preservative that inhibits pathogenic bacteria) promote healthy flora throughout the intestines, as well as help to prevent the growth of harmful bacteria. And… it’s yum!

Ingredients:
1 Head of Cabbage
1 Large Bunch Kale
1 Large Cucumber
1 Large chunk of Ginger

Directions:

  1. Chop all veggies finely.
  2. Dissolve a package of Body Ecology started culture in ¼ cup warm (90 degrees F) filtered water.
  3. Add Body Ecology’s Eco-bloom to feed the starter if desired.
  4. Let this starter mixture sit for approx. 20 minutes or longer while the bacteria wake up and begin enjoying the sugar.
  5. Add this starter culture to the brine in step 10 below.
  6. Begin preparing vegetable mixture.
  7. Combine all veggies, in a very large bowl.
  8. Remove approx ½ of the above mixture and put into a blender.
  9. Add enough filtered water to blender to create a “brine” the consistency of thick juice.
  10. Blend well then add starter culture above to this brine.
  11. Add brine with culture back into veggies.
  12. Mix together well.
  13. Pack mixture down into as many glass jars as necessary to hold all the mixture. Use a potato masher or your fist to pack veggies very tightly. You want to force out most of the air.
  14. Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
  15. Roll up several outer cabbage leaves into a tight “log” and place them on top to fill the remaining 2-inch space. Clamp jar closed, or screw on lid very tightly.
  16. Let veggies sit at approx 70 degrees F or room temperature for at least a week. Two weeks may be even better. Refrigerate to slow down fermentation.
  17. Veggies will keep in the fridge for many weeks, becoming softer and more delicious as time passes!

Sauerkraut mix...

Me and my kraut - happy dayz

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