What is sauerkraut? Sauerkraut (“sour cabbage” in German) is a naturally fermented raw salad that’s easy to make at home with very few tools. This batch is made from green cabbage, carrots, and fennel fronds for extra flavor.
As I’ve gotten more adventurous with my foods, and learned more about the health benefits of raw foods, I’ve been trying new things. Sauerkraut is not to be confused with cooked cabbage, which I detest. It’s crispy and has a pleasantly sour taste, and is supposed to be good for digestion and general health. I like adding other vegetables to the cabbage, including beets, carrots, and some kind of herb like fennel. You can also add hot peppers to it to head in the kimchi direction.
vegan, gluten-free, reduced-sugar diets
low-sodium, low-tyramine, or migraine diets
Here’s the how-to video.
Makes 6-8 cups, at least 12-14 servings (this varies widely with the size of the cabbage and the amount of other vegetables you add)
- crock (I use my crockpot) or a food-grade plastic bucket
- flat-bottomed cup or bottle to mash down the vegetables as you pack the crock
- plate that fits inside the crock
- clean rock or jug of water (for weight)*
- kitchen towel