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Not your average overprocessed stuff that comes in a plastic bag or on cheap hot dogs, homemade sauerkraut is an explosion of nutrition and flavor. This lactofermented food is teeming with beneficial bacteria and vitamins. Plus, it's a great value—and simple to make. Below are some recipes and resources to get you started. Go ahead: Give a kraut a chance!

HOW TO MAKE SAUERKRAUT: TOP-SHELF VIDEOS

• Sandor Katz authored what some call the bible of fermented foods, Wild Fermentation.

Feed Me Like You Mean It’s Alex Lewin provides a more precise recipe that adheres to a ratio of 2 percent salt to 98 percent cabbage. Good chopping tips, too!

 

 

MORE HOMEGROWN RESOURCES

• You'll find a sauerkraut discussion with some great tips from fellow HOMEGROWN types (ways to keep the cabbage submerged in brine, alternatives to crocks, substituting bok choy for cabbage) in the group I Could Ferment That!

• In this post, HOMEGROWN member Rachel shares photos of a friendly kraut-making party, as well as a book recommendation for further reading: Making Sauerkraut and Pickled Vegetables at Home, by Klaus Kaufmann and Annelies Schöneck.

• For the advanced kraut aficionados out there, the comment section following Lauren’s instructional post on making sauerkraut with her mom and aunts provides a lively debate on some topics closely related to kraut (with gems of advice sprinkled throughout) and others slightly further afield—all proof of what a healthy, vital, and engaged exchange exists here on HOMEGROWN. Just a heads-up that sauerkraut tends to bring out the sassiness in people. But, wow! Imagine if we could can that passion!

• For more nitty-gritty nuts and bolts, the Food Preservation group is another spot where HOMEGROWN krautheads trade secrets, tips, and occasionally good-natured jibes. The kraut talks starts at around page 17 and ends around page 15, from oldest to most recent.

 

SPEAK UP!

Got a sauerkraut link you love? Post it below and we’ll add it to the resource list. Want to keep the conversation rolling—or want to dive a little deeper into the pool? In addition to the blog post and the groups mentioned above, you might want to check out the Kefir 101, the Kimchi 101, and the Homemade Greek-Style Yogurt 101. And you can always find more things to plant, grow, cook, preserve, make, craft, and ferment, in the HOMEGROWN 101 archive.

PHOTOS, FROM TOP: (CABBAGE) CORNELIA; (SAUERKRAUT) CORNELIA; (JARS) PAT

 

 

Tags: cabbage, cultures, kraut, lactofermentation, preservation

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Made this growing up with my Grandmother and I still make it and wont eat anything but homemade and its great, recommend everyone tries to make some

I watched the video from "How to Heroes" and decided to give it a try I had a half a head of cabbage in the fridge but was out of sea salt so i used regular non iodized salt. Today is day three and it smells wonderful. Now  have the sea salt and a fresh head of cabbage and I am ready to rock n roll.

Now I am going to check out the Kimchi...............

Bruce: Let us know how both turn out!

Wow, my wife and I both agree this is by far the best tasting kraut either of us has ever had. 2%salt to 98% cabbage. Now I have a question. Can this be canned? Hot bath? how much does this change the flavor and how much nutrition do you lose?

Jennifer said:

Bruce: Let us know how both turn out!

Bruce: A few responses from HOMEGROWN's Facebook page, where the general consensus is that canning isn't really necessary since kraut has such a long refrigerated shelf life:

  • Emilie Thomas-Anderson I made a huge batch of sauerkraut a year ago, and still am eating from it. It's been in the fridge ever since it was finished. It lasts so long anyway, why can it?
  • Tim Hammond-Williams If it's made right it should last for months refrigerated but can be Hot or Raw pack canned. Seems a shame though.
  • Wendy Woodwife Green You can water bath can it and it will keep for years. But the heating process will kill the lacto ferment cultures that make it probiotic.
  • Liz Funk Agreed, I wouldn't want to can it so as not to lose the beneficial bacteria that we're working so hard to grow. I have a batch that I have kept going for 7 months now. I can't keep it long enough to not have to make new constantly but I add a few scoops of the old batch to each new one and it's just getting better and better! Happy fermenting.
  • Nicki Davis Bruleigh Well.. the companies that make it for the grocery stores can it.. why can't we?

Ok, got it. I want the good probiotics so in the fridge it will be stored. I like the idea of adding some of the already good stuff to the new batches, seems a lot like how I deal with my sourdough starter.

Jeeze this is a kick!

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