How to Make Homemade Probiotic Sauerkraut

by M.D. Creekmore on December 18, 2013 · 18 comments

How to make homemade sauerkraut, a very nutritious fermented food that fills your gut with healthy probiotics. No special equipment needed.

18 comments

Larry December 18, 2013 at 11:04 am

sauerkraut and sausage.. Yum!

PGCPrepper December 18, 2013 at 2:56 pm

Love sauerkraut. But I also like Kimchi so…

Such a good food for those whom suffer from candida and/or parasites; more than you would guess. Will watch later. Might try to make some since most commercial products have additives.

Western_Reservist December 18, 2013 at 11:42 pm

Kimchi?

…not me! that stuff is like eating a propane blowtorch!

(heh-heh!)

wasp December 21, 2013 at 12:53 am

leave out some of the hot pepper when you make it.

Sirius January 2, 2014 at 10:24 pm

There are hundreds of different varieties if kimchee. Make some with daicon radish if you don’t like the cabbage type. The radish kimchee is what really turned me on to it when I was in Korea.

Lulu December 18, 2013 at 3:12 pm

Sauerkraut was very popular in early America among German immigrants (Pennsylvania “Dutch” were actually “Deutsch,” and I believe your early “Kentucky” rifles were really from German gunsmiths in PA) — besides being easy to make (and cabbage not hard to grow) it is an excellent year round source of Vitamin C and in earlier times citrus was not so easy to get. Do things taste better when your body needs them? British sailors were called “limeys” because they combatted scurvy with limes… guess why the German sailors were called “krauts.”

shariville December 18, 2013 at 4:30 pm

I did not realize how easy it is to make sauerkraute, Since I did not grow any, I will just buy a couple of heads and go for it. I’m excited.

mom of three December 18, 2013 at 5:14 pm

I’ll have to ask my mom, I thought she water canned it I will ask her. I hate sauerkraut, but loved hers..The sauerkraut, in the stores is dead no good vitamins in the store bought Yuck.

Encourager December 19, 2013 at 7:08 pm

Once you can it, the probiotic effect is gone. The heat kills the bacteria. The kraut is still good but is not probiotic.

wasp December 21, 2013 at 12:55 am

in the olden days it was not canned, was it? i thought i read that it was kept in a barrel in the cellar? can that still be done? is it safe?

Kitty January 24, 2014 at 9:52 pm

my grandma put her kraut up in quart jars with rubber rings under zinc lids. placing the jars in a large cake pan. when the kraut fermented, the juices would force their way out and run down the jar. when the juices stopped running down the jar, you just tightened down the lids tightly and store in the root cellar till needed.

the zinc didn’t rust like a regular jar lid would and the underside of the zinc lid was glass so no metal touched the food. zinc lids are hard to come by now days, but perhaps the newer plastic lids would not be to bad to use for this purpose. as for the rings, I guess you just have to sacrifice them. Anyway, you do not have to process Sauerkraut after fermenting particularly if you do them in jars.

If done in a Crock as my mother in law did, you store the kraut in the crock skimming regularly and using regularly. Many of the “pensy-dutch” (German heritage) still use Kraut every day sometimes twice a day and at special occasions serve seven sweets and seven sours, of which sauerkraut is often one.

Goatlover December 18, 2013 at 6:13 pm

I have about 40 cabbages growing in the garden right now that I plan on using for kraut!! My husband and I are both German, but we’ve never made ours from scratch yet….can’t wait.

Penrod December 18, 2013 at 7:09 pm

How could Germans possibly enjoy making something that simple?

Sirius January 2, 2014 at 10:29 pm

We over-engineer the pots, spoons, and the stoves. The kraut isn’t broken, so we don’t fix it.

Old Alaskan December 18, 2013 at 11:12 pm

Try Freezer Slaw or as us Pennsylvania Dutch call it Pepper Cabbage.

Shred a head of cabbage toss in a Table spoon of salt and set aside.

In a pot put
1 Cup Vinegar
1/4 Cup Water
2 Cup Sugar
1 Tablespoon Mustard Seed
1 Tablespoon celery seed
bring to boil for 1 minute being careful it may try to leave the pot. Then take it off of the heat and let cool completely (this is a must)
Shred some carrot (for color)
dice a Green Bell Pepper (color & flavor)

when cool rinse & drain the cabbage pressing out the water (a Colander works well for this)
add all the rest of the stuff
Chilling makes it taste better.
As long as the liquid covers the cabbage you can put it into a Tupperware container and freeze it for at least 6 mo. (it never lasts longer here) and it will taste as fresh as the day it was made.

Daisy December 19, 2013 at 12:11 am

Definitely trying that one! The written recipes I have didn’t do it as good a justice as that video. Thanks!

Hey It's Dave December 20, 2013 at 12:50 pm

Nice video. I quarter the cabbage; makes it easier to cut out the core and slice thin. Then I throw the quarter in a one gallon plastic bag and beat the crap out of it with the flat side of a meat mallet which breaks the cabbage fibers down nicely. I use a modified Mason jar lid with a fermentation lock stuffed in a hole and sealed with a food safe RTV or even hot wax. Let it set a couple weeks at room temp, check for taste and refridgerate. Great stuff.

SheepDog December 22, 2013 at 6:36 pm

The fermentation airlock works even better in a 1 gallon pickle style jar.

I use the grommet that came with my airlock from the home brew shop to seal the lid. A little food grade grease makes putting it all together easy and seems to seal better. I even used it on the seal on the lid so it will seal tight and open easily when needed.

I use a double layer of cheese cloth with clear glass marbles (for flower arrangements) inside as a weight to keep everything under the liquid (better results than no weights) and wrap the jar in a dark towel to keep the light out of it (not sure if it matters, but makes me feel good).

This arrangement made better kraut than my expensive German crock this year, but it could of just been the habanero peppers and finer hand cut cabbage not a difference in crocks.

SD

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