Sauerkraut

When I used to think of Sauerkraut I only thought of hot dogs and mustard. Now Sauerkraut has become a stable in my diet because of its many health benefits.

It’s really easy to make and the act of fermentation makes Sauerkraut most beneficial for strengthening your intestines and replenishing the intestinal flora.

WHAT YOU NEED

Cabbage- (red, green, nappa, etc…-any kind will work)
Carrots
Radishes
Si salt (I like Himalayan sea salt)

WHAT TO DO

Shred all ingredients. You can either do this in a food processor, which makes it really simple, or by hand. If you use a knife to chop your vegetables by hand get a good knife and make sure to chop your ingredients very finely.

Once all the veggies are prepped place in a big bowl and massage salt in with your hands. Massage until the veggies seem wet. Once wet you can strain the excess water.

Mash all the shredded veggies into either a jar or a ceramic crock. I would not use plastic. I like to use a mason jar. Push it all the way down so no air is exposed and fill to the top.

Now this is the hardest part. Find another jar that fits exactly on top of the circumference of the jar or crock with your ingredients and fill that jar with either rocks or dried beans. You want it to be heavy as this jar will be doing the pressing to aid the fermentation.

Before placing the bean jar on top of the mason jar I like to put a collard green leaf on top then place the bean jar.

Cover the whole thing with a towel and wrap with rubber bands. Place in a corner of your kitchen counter.

Let it sit anywhere from 1 week to 4 weeks.

Check occasionally. If it starts to get moldy get rid of that part and re cover the jars. Taste to see if it’s done to your liking.

If it get too fermented just scrap off the top part and mix the rest. It’s fine to eat.

Once done to your liking, put into a sealed jar and place in the fridge. It will last…..forever!

OTHER OPTIONS:
Beets
Seeds like: cumin, fennel, mustard, juniper
Cucumbers
Green onions
Daikon
Ginger
Garlic
Burdock
Turnips
BE CREATIVE

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SHARPENING YOUR SKILLS

As I mentioned above making Sauerkraut can either be done in a food processor or by hand. Whether you are making kraut by hand OR ANY KIND OF COOKING, having a good knife makes ALL THE DIFFERENCE.

My favorite knife is a simple Japanese cooking knife. You can spend hundreds of dollars on knives but really…… if it feels good in your hand, is sharp and does the job you don’t need to empty your wallet.

If you live in San Francisco I suggest going to SOKO HARDWARE. They have my favorite Japanese knives for approximately $14.00. Now that’s a bargain!

If you are not in the Bay Area just look at your local hardware store or the big chain stores for one.

The pointy knifes were invented for meats and chicken and when you are working on a bone they come in handy.

But if you are using a dull knife your whole experience in the kitchen will be dull. So start to sharpen your skills and get the tools you need to make cooking easy and enjoyable.

HAPPY CHOPPING!

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