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I have been using this recipe for lacto-fermented sauerkraut for years from my Nourishing Traditions cookbook. Through trial and error, I have perfected the easiest way to make it. Shredding the cabbage with my food processor slicing blade both cuts and bruises the leaves simultaneously eliminating the need to pound the cabbage for 10 minutes to release juices. Also, I reduce the amount of sea salt to one teaspoon per quart, which sufficiently prevents mold from forming. I make four heads of cabbage at a time which yields nine quarts of sauerkraut. The sauerkraut's flavor and texture greatly improve after being refrigerated for six months, but usually I have eaten all of it by then. Also, I have experimented with a mixture of vegetables and spices such as the addition of radishes, sweet onions, green onions, red and green bell peppers, garlic, ginger, brown and yellow mustard seeds, and marjoram. My all time favorite combination is napa cabbage, carrots, daikon radish, yellow onions, cubanelle peppers, garlic, ginger, and yellow mustard seeds for a flavor explosion. For a simple variation, I replace the caraway seeds with mustard seeds, which completely changes the flavor of the sauerkraut (I prefer the taste of the sauerkraut with mustard seeds to the sauerkraut with caraway seeds.) I make my own whey that I skim off of homemade kefir from Rita~'s recipe, Milk Kefir Does Your Body Good. Thank you for posting this scaled down version of old fashioned, barrel cured sauerkraut.
Love this book! This is a yummy healthy side dish. Tastes great in wraps and as a side with beef. (Aids in the digestion process beautifully) Side note: If you choose to make this, don't expect a "canned" or "jarred" processed sauerkraut you may be used to in the store. This is MUCH healthier as it's jam packed with natural digestive enzymes!