» Featured, Lacto-Fermentation » How to make Raw Sauerkraut
How to make Raw Sauerkraut
This is a great recipe for beginners. After you have made your first batch of sauerkraut, you can experiment with other vegetables and combinations of vegetables, spices and herbs. The process is the same, only the ingredients are different.
Please do not skimp on the salt. The salt is needed to make the ph of the mixture favor the friendly bacteria and discourage the bad bacteria.
Basic Recipe:
- 1 large head of cabbage
- 2 TBSP of salt
Shread the cabbage, sprinkle the salt on it and scrunch it with your hands. Keep squeezing and stiring so that the salt is mixed and the cabbage starts to release some juice.
Put the cabbage into a pickle press, a sauerkraut crock, or a mason jar. Press it into the container with your hands or a wooden spoon, making sure there are no air pockets. The cabbage should now be firmy packed in the container with some juice on top. Put a lid on the container and set it out for 3 days at room temperature. If you used jars, you should unscrew the lids to release any pressure that may have built up.
Refrigerate and enjoy.
Makes 2 quarts
Filed under: Featured, Lacto-Fermentation · Tags: fermented, lacto-bacteria, lacto-fermented, probiotics, raw, sauerkraut
2 Responses to "How to make Raw Sauerkraut"
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Diana Lehua
April 1, 2013 at 12:28 pm See my April Fools's Joke:
April Fools It’s a Tamarind
Tamarind looks like something you would pick up with gloves and dispose of quickly, but it's a delightful fruit with a tangy sweet/sour taste. Put one in y
Maryann Schultz
I have started hydrogen peroxide therapy today - want to see how it goes. It adds extra oxygen to your body - great for lots of energy and for fighting off diseases.
Diana Lehua
December 27, 2012 at 10:58 am See my no-fail mayonnaise recipe, blog and video. Once you see how easy it is to make your own mayo, you will never buy commercial again. Aside from the junk soy oil in the commercial brands, your own mayo will be silky and taste wonderful. You can choose which nice oils to use. The secret is to use a farm-fresh egg and a stick blender. http://www.dianalehua.com/homemade-raw-mayonnaise-1281/
Diana Lehua
December 8, 2012 at 9:13 pm Video and instructions for making persimmon fruit rollups and chips. Delicious healthy snacks. Learn the difference between a Fuyu and a Hachiya.
Hachiya and Fuyu Persimmon Fruit Rollups and Chips
Autumn is persimmon season. This year my mom, who lives near Sacramento, California, had over 250 Hachiya persimmons from her one tree! I came back from
Sam Vance
Love all the teaching videos, GREAT recipes, yummy & healthy! I have forwarded this site to many of these friends. Great for emergency prepping!
Richard Barry
sound really good!! Want some now as I am on plane back to LA & am hungary!
Diana Lehua
November 13, 2012 at 6:33 pm Here is my video and recipe for a delicious and nutritious winter squash soup. Chef Steve Soltz demonstrated how to make this soup at the Tivoli Village Farmers' Market in Las Vegas. It was so amazing that I had to make it and share it with you.
Homemade Probiotics, Healthy Food Cooking, Raw Food
dianalehua.com
Homemade probiotics from lacto-fermented raw vegetables.
Diana Lehua
November 2, 2012 at 5:18 pm I just finished my video demonstration on making raw almond milk. It's really easy. We use my homemade almond milk with a banana and blueberries for a fantastic smoothie!
Homemade Probiotics, Healthy Food Cooking, Raw Food
dianalehua.com
Homemade probiotics from lacto-fermented raw vegetables.
Carolyn Wright
Hi Diana, AJ suggested your FB page. Do you make your own fermented foods? If so, how can I get some? Do you do kimchi?
Kwei-lin Lum
Thanks for the lesson about pesto cubes! How ingenious!
Diana Lehua
October 21, 2012 at 6:50 pm If your pine nuts (and other foods too) don't say where they are from, they are probably from China. The USDA Organic sticker does not mean the food is from the US. I'm fine with buying inexpensive items from China, but I draw the line at food. I want to know and support my local farmers. Food is far too important.
http://organicpinenuts.com/
organicpinenuts.com
Pine Nuts from The USA harvested in the wild and handled by people trained in organic processing and previously certified organic growers and processors.
Diana Lehua
October 21, 2012 at 6:28 pm See how to make dairy-free pesto to put on your gluten-free pasta. Store some in ice cube trays, so you can enjoy pesto all year.
Homemade Probiotics, Healthy Food Cooking, Raw Food window.google_analytics_uacct = "UA-27852391-
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Mitochrondia Diet. Homemade probiotics from lacto-fermented raw vegetables and raw milk.
Diana Lehua
October 7, 2012 at 4:56 pm Video and recipe for making traditional lacto-fermented raw dill pickles. Yummy homemade probiotics! See website http://dianalehua.com/dill-pickles-raw-lacto-fermented-975/
Diana Lehua
June 3, 2012 at 4:53 pm Sorry Big Pharma, no flu pandemics! Video shows you things that Big Pharma doesn't want you to know. Cough in your clothes, not in your hand and keep making and eating your lacto-fermented veggies.
No Flu Pandemics |
dianalehua.com
Mitochrondia Diet. Homemade probiotics from lacto-fermented raw vegetables and raw milk.
Diana Lehua
May 27, 2012 at 7:42 pm http://dianalehua.com/spaghetti-squash-snacks-865/ Video and instructions for making snacks using spaghetti squash noodles.
Spaghetti Squash Snacks |
dianalehua.com
Mitochrondia Diet. Homemade probiotics from lacto-fermented raw vegetables and raw milk.
Diana Lehua
May 20, 2012 at 7:25 pm http://dianalehua.com/spaghetti-squash-846/ Video and instructions for making gluten-free noodles with cooked and raw spaghetti squash.
This is really helpful! Do you have to worry about temperature while it’s fermenting?
@ClementineCutie
@ClementineCutie Thanks for watching. I have been making sauerkraut for 20 years and have never worried about the fermentation temperature. You want to create a friendly environment for the lactobacteria, so they would be a bit sluggish in a cold environment. I love really sour sauerkraut, so I sometimes leave the jars on the counter for 4 or 5 days. I remember forgetting a batch in the summer until I heard the noise of the CO2 trying to escape. That? was a great batch!