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This recipe is based on one from Mother Earth News, Wiser Living Series, Fall 2011. Sauerkraut provides up to 25% of the recommended daily allowance of vitamin C. Also, as a live-culture food, it contains lactobacilli, beneficial bacteria that promote digestive health. Unlike the canned variety, freshly made sauerkraut retains its beneficial bacteria, often killed in the preserving process. Regarding the “scum”, as the cabbage releases water and it combines with the salt, a rich vegetable brine forms; bacteria create lactic acid, which acts as a preservative, and adds flavor to the cabbage. Meanwhile, an unattractive scum will float to the top of the crock (from a crock pot) or bucket. This is normal; just be sure to remove it regularly so it doesn’t slow down the fermentation of the cabbage. More information from the article: “Cabbage ferments best at a comfortable room temperature – 70 to 75 degrees Fahrenheit. At this temperature the sauerkraut will be ready to eat in about a week. It will take longer to ferment at lower temperatures, but many people claim that it has better, more subtle flavors when it ferments slowly – one reason it’s traditionally made during cooler fall temperature. A food processor or cabbage slicer (an inexpensive large grater) makes shredding the cabbage easy. Since the fermentation process is “stinky”, placing the fermenting cabbage in a basement or other cool, distant location is advised. As you check on it to remove the scum, be sure to open a window! :) To prevent spoilage, store sauerkraut in a cool place such as a refrigerator or root cellar, if you don’t plan to eat it for a few weeks. Rotten kraut loses its flavor and texture. Make a smaller batch if you don’t have a suitable place to store it. Cook time doesn't include fermentation time.
Units: US | Metric
Serving Size: 1 (219 g)
Servings Per Recipe: 10