Recipes
Raw Sauerkraut
Submitted By: Rhonda Malkmus
Homemade sauerkraut is a fermented food that is much more nutritious than the pasteurized, store-bought variety. Living enzymes will be in tact, as will the beneficial probiotics (good bacteria), loads of vitamin C and much more! It’s one of God’s natural “medicines!”
Ingredients
- 1/2 head purple cabbage (or green) for juicing
- Several hand-peeled leaves from one head of cabbage to cover the mixture when done
- 3 heads of green and/or green cabbage
- 3 Fuji apples (peeled and sliced into rounds)
- 1-1/2 Tbsp Celtic sea salt
- 1-2 probiotic supplement capsules (contents only)
- kelp flakes
- Large, dark colored container to serve as fermentation crock (dark to prevent light from interfering with fermentation process)
- Blunt instrument to bruise sauerkraut
- Jars to store sauerkraut in refrigerator
Directions
- Juice the 1/2 head of cabbage. Set aside.
- Use an S-blade in a food processor to shred the rest of the cabbage about ½ head at a time.
- Collect all shredded cabbage into a large bowl.
- Massage ½ Tbsp of salt into the shredded cabbage.
- Layer about one quarter of each ingredient in the crock: cabbage, cabbage juice, sliced apples, salt, kelp flakes, and probiotic supplement powder.
- Firmly tamper (bruise) the ingredients to release juices by using the end of a baseball bat or other heavy, blunt instrument. This begins the fermentation process.
- Repeat steps 6 and 7 until there are about 4 layers of each ingredient.
- Top with peeled cabbage leaves.
- Put a plate or other hard, flat surface on top of the peeled cabbage leaves and weight it down with a container of water or other heavy object. This ensures the mixture stays compacted during fermentation.
- If using a light colored crock, cover it with a dark blanket.
- Set aside in a dark, room temperature place for about 10 days.
- Remove the weight, plate, leaves, and any mold or discolored sauerkraut from the top of the mixture.
- Spoon into jars and place jars in a refrigerator. Will keep for a month or more (if you don’t eat it all first!).
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