The easiest sauerkraut recipe you’ll ever find: you just need three ingredients and a bit of your time. How to cook sauerkraut? Find out in just 1 minute.
For years, an Oscar winner Gwyneth Paltrow is praising sauerkraut, pickled foods are alse highly praised by the integrative medicine gurus, both of them Marks — Sisson and Hyman.
And they’re right, because sauerkraut is an epitome of a superfood on a budget. Fermentation is almost magical: it forms bacteria that is useful for your body, improves your gut microbiota etc.
Sources have proven that sauerkraut offers:
- Antioxidants and anti-cancerogenics
- Protection from oxidative DNA damage
- Anti-inflammatory properties
- A big source of probiotic bacteria.
Another plus just for the keto newbies: salt in sauerkraut helps you to get through keto-flu easily and avoid getting dehydrated. It also contains more vitamin C than any citruses can offer!
How to cook sauerkraut?
Not a lot of people know how to cook sauerkraut correctly. It’s actually easy: you’re gonna need three ingredients and a lot of patience. You’re gonna love this crunchy goodness – here’s our sauerkraut recipe.
Other recipes from our collection of 11 Ukrainian foods you must try.
- 2 kg white cabbage
- 30 g salt (2-3 tbsp)
- 160 gr carrot
- 2 cabbage leaves (for pressure)
- Chop cabbage and carrots. Put them into a bowl. Add salt and stir the mass with your hands until it starts secreting juice.
- Put everything into a jar. Tamp it, using your hand or a masher to get rid of the air. Juice should be covering the surface completely.
- Put the first cabbage leaf on top so it covers the cabbage completely, then – the second one, folded a few times so it completely covers everything while reaching the jar lid. Tightly close the jar with the lid. You can use something different for the pressure – but choose something made out of materials that don't usually react chemically, like glass or ceramics.
- Crack the tin everyday, but don't get it off completely. Crack it just for a few seconds to release the CO2. If you're using a canning trap, you may skip this step.
- Be sure to check if the brine still covers the cabbage completely. It will help avoid the mould. You can add another cabbage leaf or something for extra pressure if needed.
- Leave the sauerkraut for 2-4 weeks in a room temperature. Then store it in a fridge and eat in the 6 months frame.