Raw sauerkraut is extremely beneficial in maintaining a healthy and strong immune system. It also has a lot of fiber and it's great in a wait loss program. There is no problem finding the jar of the sauerkraut at the grocery store, but they are always pasteurized. The pasteurization kills bad bacteria but also kills the good bacteria. Well, you decide what’s best for you. I like to eat raw food often. Here’s a simple recipe for raw sauerkraut, and if you have reservations regarding the raw version, simply cook the jars with fermented cabbage (about 2 weeks after the fermentation stopped) like other preserves. INGREDIENTS:
48 oz - cabbage
5 oz - carrot
1 oz - salt
1 tsp - caraway seed
Water to top the cabbage in the jar (boiled and cooled to room temperature)
EQUIPMENT:
- Chef’s knife or food slicer
- Cutting board
- 8 qt bowl
- 4 x 24 oz jars, or 1 large jar (jars do not need to have the sealed closure unless you decide to pasteurize them)
DIRECTIONS:1. Cut the cabbage in quarters, remove core, and then slice it as thin as you can. The thinner, the better.
2, Grate the carrot, mix with the cabbage. Add caraway seeds, divide in even portions and put in jars. Do it in layers adding salt between every layer.
3. Pour water to cover the cabbage in jars and close the lids. Turn jars upside down and back several times to assure dissolving of the salt.
4. Place upwards on the countertop, open the lids and assure all cabbage is covered with water, then loosely cover the jars with lids allowing the fermenting gasses to escape in next 3-5 days. Leave standing away from the direct sunlight.
5. For next 4-5 days the cabbage will ferment and the bubbles of gas will percolate. Make sure the lids are NOT screwed tight. The gas needs to escape from the jars, otherwise there will be a big mess in the kitchen. Once a day take a fork and poke around the jar to assure the mixture is fermenting evenly. After that, every time make sure all cabbage is covered again by liquid.
6. After 2 more weeks the raw sauerkraut is ready to eat: raw or cooked. The lids can be screwed tight now and jars can be stored in the pantry. Come back for more sauerkraut recipes.
