Easy Vegan Sauerkraut


Sauerkraut is one of the oldest ways of balancing your gut flora as its rich in probiotics which help to make food more digestible and and increases your gut's ability to absorb more vitamins and minerals and nutrients including a considerable amount of vitamin C, K and B6, iron, manganese, potassium and copper. It is easy to make, vegan, gluten free and has a long shelf life if handled properly! Additional it is a delicious topping for every Buddha bowl and has a lovely crunch and sourness to it. It is low in carbs and paleo and keto approved. In this recipe I am using green cabbage, but you can also use red cabbage to get some more color on your plate!
Let's get started!




Easy Vegan Sauerkraut

Watch my YouTube video for step by step guidance and tips. If you like the video please give it a thumbs up and subscribe to my channel to support me and stay always up to date with new easy vegan recipes!





Ingredients:

Fresh Ingredients:
½ head of fresh cabbage
Filtered water
2 organic garlic cloves (not from China)

Basics:
2x 500ml glass jars with lid
1 big glass bowl

Spices:
3 tsp Himalayan salt
Black peppercorn (optional)

How to do:

·         Sterilize the glass jars; either boil them in hot water or simply fill them up with hot water and wait till its cooling down (including the lids!)
·         Remove the outer leaves of the cabbage and a thin layer from the inside, if you bought the cabbage already cut in half
·         Chop it thinly into julienne cut as thin as possible and cut long pieces into smaller ones, remove the stem part
·         Place 1/3 of the cabbage into the bowl, sprinkle with 1 tbsp. of salt and give it a light massage; repeat this step 2 more time till all of the cabbage is mixed and massaged with salt
·         Let it rest for about 10 min, so the cabbage can soften up and release some of its juice
·         Give it another massage to release more of its juice
·         Place one pc of garlic clove into each glass and a few pepper corns for extra taste
·         Fill each glass equally with the cabbage first and then its juice; Fill up the jar with water till the cabbage is completely covered, there should be at least 1-2cm of space till the edge of the jar
·         Use a fork to move the cabbage from the bottom up to release any air bubble in between
·         Cover the jars and place at a dark place, make sure it’s not too warm there
·         Open the jar every day for about 7 days and use a clean fork to move the cabbage from the bottom to guarantee a smooth fermentation; you will notice a stronger smell for 2-3 days, the forming of some bubbles on top and the cabbage will come little bit up. Add some more water if needed, so the cabbage stays covered at all time
·         After 7 days the Sauerkraut is ready, transfer it to the fridge and use only a clean fork to take Sauerkraut out of the jar
·         The older the Sauerkraut get the more aroma enhances





Tip:

Have a few forks of Sauerkraut every morning to support your gut flora with its beautiful probiotics and nutrients.



Step by step:




Cut your cabbage very thin and long or big pieces into smaller ones.




Place the cabbage into a glass bowl in 3 batches with each one tablespoon of Himalayan salt.




Massage the cabbage with the salt till it starts to get softer and wait for around 10 minutes.




The cabbages continues to soften and to release juice. Continue to massage it so it can release more juice.




Place one pc of garlic cut into 2 and some pepper corns into each sterilized jars.




Fill the cabbage equally into both jars and fill it up with the cabbage juice (the more you have, the better).




Make sure your jars are big enough to leave some extra space till the top.




Fill up the jars with filtered water just till the cabbage is covered, at this point you should have 1-2cm extra space on top.




Use a clean fork to lift the cabbage from the bottom to release any possible air inside.





Cabbage fermentation process (visible in form of bubbles)






Secret Tip:

Try out my easy Easy Vegan Bread recipe and replace the 1 cup of water with 1 cup of sauerkraut juice (after your kraut is finished) and a bit of extra water depending on the need. It is absolutely delicious, nutritious and when used red cabbage juice PINK J






Check out Easy Vegan Breakfast Ideas and Easy Vegan GF Breakfast Ideas for inspiration on how to use your homemade sauerkraut.








Comments

  1. Very well explained in detailed. Thnk you v. Much. Its a great help for vegsns. Stay blessed. 😘

    ReplyDelete
    Replies
    1. Thank you very much for your kind comment and I am very happy my recipes are helpful to you. That is what motivates me ♥

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