Little did you know that the delicious, fermented product sauerkraut has über-amounts of nutritional goodness! You were probably too distracted by that giant 3.81 lb polish sausage from Costco to realize it’s relish actually has supreme health benefits.
Here’s the breakdown:
- Sauerkraut is a natural probiotic! That means it has healthy bacteria that will aid your digestion.
- Sauerkraut is high in vitamins C, B, and K.
- Sauerkraut is used to treat stomach ulcers; so if you have kids, a mortgage, student loan debt, or are trying to start your own business, you’ll probably want to keep some on hand.
- Random Fact: During WWI, we nicknamed sauerkraut “Liberty
Cabbage” because we were pissed at the Germans.
Here’s what you do:
- Buy cabbage. We bought red and white.
- Chop up the cabbage in long, thin pieces. I used 1.5 cabbages.
- Add salt. I used 4 tablespoons of table salt.
- Use your hands to massage the salt into the cabbage until it begins to change texture and become limp.
- Add any other veggies that you might want to ferment with your sauerkraut. We added white onions and carrots.
- Pack the veggies into a jar. Place cheesecloth over the top of the jar so that it can breath and release gases, but still stays secure.
- Check on your sauerkraut multiple times the first 24 hours to make sure there is enough juice and its staying underneath the brine. If necessary, weigh down your sauerkraut with another dish to keep it underneath the brine.
- Check on your sauerkraut and when it’s sauer enough, eat a bunch and get rid of that nagging ulcer! It can take anywhere between 72 hours to a few weeks–just keep checking!