Recently we made sauerkraut, following the instructions on our Making Cultured Veggies blogpost. We started with some fresh, sweet green head cabbage bought at a local store. We added purple cabbage and grated carrots to this first batch, along with a capsule of a full-spectrum probiotic (optional).
We packed the jars, per instructions on that blogpost …..in our own style! We had fun making a mess! It doesn’t have to be perfect…..
What we will do differently next time is leave about 3 inches at the top of the jar, and put in a bit more brine before covering it with a cabbage leaf. As the liquid slowly seeps into the veggies, if you don’t have enough liquid to keep them covered, you will end up spooning off more of the discolored kraut. No big deal…..just less finished kraut to eat!
The taste is tangy and sweet….. and feels so nourishing. This is one economical way to maintain a balance of friendly bacteria in the intestinal tract.
We are pleased with our results, and look forward to making more soon.
Give it a try, & tell us about your results!