2 heads of cabbage (about five pounds)
1/4 cup of salt
2 tbsp caraway seeds (optional)
fermentation crock with weight
1 1/2 gallon size mason jars with fermentation weights and airtight lid
Thinly cut cabbage that has been fermented by different lactic acid microbes is called Sauerkraut.
Fermenting is an ancient method for preserving food and enhancing its nutritional value.
Truth be told, bespoke homemade sauerkraut is one of the cheapest and most effortless approaches to add probiotics to your diet.
Hands-on preparation of Sauerkraut requires 30 minutes only and you get to enjoy tasty, fresh, salty sauerkraut for several months! The recipe given below will get you 2-quarts of the delightful Sauerkraut.
Amid fermentation, billions of healthy microorganisms are formed. If made at home, these beneficial bacteria will still be present when you eat it and help your gut flora.
Sauerkraut contains large amounts of dietary fiber, and additionally high levels of vitamin A, vitamin C, vitamin K, and different B vitamins. It is a good source of iron, manganese, copper, sodium, magnesium, and calcium, and even contributes a moderate measure of protein to your diet.
How to Make Sauerkraut
Fermented foods have a long history in numerous societies, with sauerkraut being a standout amongst the most popular traditional, fermented dish of cabbage. The Roman journalist Cato (in his De Agri Cultura) and Columella (in his De re Rustica) also specified fermenting cabbages and turnips with salt.