Basic Kraut

This is a basic kraut recipe that can be modified by adding more veggies and fruits if you desire. It's fun to experiment and I have over -1 veggie recipes you can try on my recipes page. You can make this recipe again and again so you'll always have a jar of delicious probiotic veggies in your fridge that can last for nine months - perfectly preserved.

Course: Appetizer, Side Dish, Snacks

Servings: gallon

Equipment

2 Half Gallon Jar
2 Airlock Lids

Ingredients

1 package Veggie Starter Culture or you can use ½ cup kefir whey
filtered or spring water with minerals
1 large head cabbage
1 tablespoon Celtic Sea Salt

Instructions

If using the starter culture, stir together the culture and ½ cup of water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
Remove outer leaves of cabbage and cut out the core.
Shred cabbage into desired length. You can use a food processor or shred by hand. You can chop it finely or in thicker pieces - it's up to you!
Add your cabbage to a large bowl, add salt, and toss with cabbage to combine evenly.
Add in extra veggies, fruit, or seasonings if desired, and toss together to evenly combine.
Pack cabbage into canning jars. Make sure you save two inches at the top of the jar for the cabbage to expand.
Add the prepared Cutting Edge Cultures or kefir whey to the jar or jars. Spread it evenly.
Fill the jar with water. Leave 2 to 3 inches at the top of the jar for your kraut to expand.
Place secure lids or airlocks on jars. Set in a cool place, out of sunlight for 6 to 7 days. After 6 days, taste them and if they're tart tasting they're ready to be eaten or placed in the refrigerator.

Video

Notes

You can check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water or add more water to cover. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water. These can last at least 9 months or longer in your fridge.