Watch the short video above or follow my simple recipe below. Either way, you will be thrilled with the outcome of this delicious, raw sauerkraut recipe. This method is also referred to as lacto-fermented sauerkraut. I have had the privilege of learning directly from Sandor Katz, the king of kraut! He is the author of The Art of Fermentation and Wild Fermentation.
You'll need a food processor for this recipe but if you do not have one, alas, sauerkraut was made for millennia before the food processor was invented. So, the alternative is to chop all of your vegetables by hand which I have done and it works very well. You'll also need two half gallon canning jars or 4 quart size jars.
2 heads green cabbage
1 green apple
2 jalepeno peppers, deseeded and finely minced
2 pounds carrots
4 TBS of Celtic, Himalayan or Real salt.
Sanitize your jars by filling them with boiling water and allowing them to sit for 5 minutes.
Grate vegetables and fruit. Mince jalepeno peppers. Place all vegetables in a large pot or bowl. Add salt. Knead the vegetables to allow the juices to escape. Using a wide mouth funnel, begin packing the vegetable mixture into one jar at a time, pressing down into the jar with your fist.
When the jar is filled to just below three inches from the top, add water to come just above the vegetables. Leave a few inches of space to allow for the vegetables to expand as they ferment. Repeat until all veggies are in the jars. Place lids on jars. Set the jars on the counter at room temperature in a dish (to catch any juice that escapes as the fermentation process happens). Allow to ferment for about one week. Refrigerate after opening.
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