how-to-make-sauerkraut

Okay I admit I’ve never made sauerkraut before.

Yes, I’ve eaten a TON of it and I love it but I never made it because it seemed so exhausting, confusing and time consuming. I know you probably feel the same way. I honestly didn’t know how to even get started making my own fermented foods and I was a bit apprehensive about letting my food ferment on my counter until I came across the Mortier Pilon Fermentation Kit. I kid you not, I had a lot of fun making this at my parent’s home a few weekends ago and it was so easy- took less than 5 minutes to make (and a week to let it sit looking pretty on your counter top). It’s easier than you think and it’s packed with good probiotics for your gut. Now that’s something that’s well worth 5 minutes of work, isn’t it?

Let me show you how it’s done. I have a feeling you’re going to wanna make your own sauerkraut at home after you hear more.

homemade-sauerkraut

So, you’re probably wondering….how do you start with a head of cabbage and end up with a fermented food.

Well, it’s pretty simple. Grab a large sharp knife and slice your green cabbage in half and then into quarters. Then slice it very thin (or thick, depending on how you want your sauerkraut). I did a mix of thin and thick strips. Then you toss the cabbage into the glass container, add in sea salt and secure the top. That’s it! You let it sit for 1 week and you’ll start to notice the cabbage is fermenting and creating a bunch of good bacteria (good probiotics) for your gut.

As many of you know, we’re made up of more bacteria than we are cells. We outnumber our cells 10:1 by bacteria, which is why it’s so important to focus on probiotics and probiotic-rich foods. Sauerkraut is my all-time favorite fermented food and it’s the perfect way to keep your immune system and overall body healthy. Why? Because almost 80% of your immune system is located in your gut- so it’s your job to keep your gut healthy with probiotic-rich foods that replenish the good bacteria that it’s craving. Catch my drift?

homemade-sauerkraut

I used green cabbage in this recipe but I’m going to try this again with red cabbage (which is so yummy) and also carrots! Maybe I’ll try to make a kimchi recipe while I’m at it.

Now, you’re probably wondering…why would I make my own sauerkraut when I can buy it in the store? Well, there’s a few reasons for that. The sauerkraut in the store is processed and can have added sugar and chemicals inside. It’s also not fresh and made in your home, like this recipe is. I don’t know about you but if I can DIY it- I’ll opt for making it myself instead of walking into a store to purchase it. Don’t get me wrong, there are a bunch of clean sauerkraut brands sold in health food stores and Whole Foods Market, but your regular food store will not have a high quality saukraut and it won’t do your gut any good.

how-to-make-sauerkraut

Making your own sauerkraut is also a LOT cheaper than buying it in the store. Organic cabbage is super cheap and I’m sure you have sea salt lurking in your pantry so it’s inexpensive and simple to prepare. This was so easy to make I’ll probably start making a fermented recipe every 2 weeks. Something fun and exciting- I want to stick with the sauerkraut theme since it’s so simple but as I mentioned, I’ll probably toss in some carrots and other veggies or some dried fennel seeds or crushed red pepper flakes to give it a little kick of flavor. What do you think?

homemade-sauerkraut

See how pretty it comes out after fermenting for a whole week on my counter? So tender and delicious.

You can serve this sauerkraut with anything from salads to Buddha Bowls to savory oatmeal to toast to roasted veggies. I’m sure you can find a bunch of ways to add this fermented goodness to your day.

Plus, why not save money on buying a bottle of probiotics when you can make your own for a few dollars buying green cabbage? Pretty nifty, huh?

how-to-make-sauerkraut

I hope this inspires you to hop on over to Mortier Pilon and make your own fermented probiotic foods. Check out the sauerkraut recipe below and go have a little fun this summer making your own food!

Enjoy!

xo

Homemade Sauerkraut
Serves: 4
 
Prep
Cook
Total
 
Vegan, Paleo. Free of Gluten, Dairy, Soy, Sugar, Eggs, Corn.
Author:
Recipe type: Entree

Ingredients

  • 1 head organic green cabbage thinly sliced
  • 6 Tbsp. sea salt

Instructions

  1. Combine the cabbage and sea salt in the Mortier Pilon container. Refer to the directions on the box for further instruction.
  2. Let sit on your counter top for 1 week to ferment.
  3. Open container, serve the sauerkraut and store leftovers in the fridge.
Nutrition Facts
Homemade Sauerkraut
Amount Per Serving (4 g)
Calories 56
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8633mg 360%
Potassium 385mg 11%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 7g
Protein 2g 4%
Vitamin A 4.5%
Vitamin C 100.7%
Calcium 9.6%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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4 comments

  1. What a great recipe! I have been in love with sauerkraut for years – my Grandpa used to make it for family dinners all throughout my childhood. Corned beef, sauerkraut, the works. It is so nostalgic to make sauerkraut a staple of my diet. Hopefully I can recreate your recipe myself and make some sauerkraut at home. I love the crock you’re using in this recipe too, it looks very modern and better than the mason jars I planned on using! Thank you for sharing your recipe!

  2. I’m wondering what size of crock you used for the size of the cabbage? The crocks seem to come in a variety of sizes.
    And is the amount of salt to cabbage a critical measurement?
    Thanks for all of your helpful recipes!

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