Easy Raw Sauerkraut Making Recipe
Nathan Batalion, Global Health Activist, Healingtalks Editor
(Healingtalks) In suggesting some easy raw sauerkraut making recipes, let’s first look at the benefits
Benefits of Making Raw (unpasteurized) Sauerkraut:
- Raw sauerkraut aids in the digestion of any meal.
- Super holiday food to help over-eating yummy treats
- It’s a GREAT source of vitamin C and B-complexes.
- It introduces friendly bacteria into the intestinal tract and helps satisfy cravings.
- Raw sauerkraut controls yeast overgrowth (i.e. candida).
- Fermented foods help strengthen the immune system to ward off colds and other immune assaults
- May help ward off more serious ills, giving the body a higher level of vitality
- Ancient method of storing food before there was refrigeration
Grand Recipe – Hippocrates’ “Sauerkraut Nouveau”
Remember eating red cabbage out of a pickling jar?
Well, here is the recipe in a tasty salad! You could also make this with green kraut, too, but the red is extra nutritious – and looks real pretty too!
- 2 cups of raw sauerkraut or one head
- 1 stalk celery, minced
- 1/2 red onion, minced1/8 tsp. cayenne
- Slice of sugary apple to help the fermentation
- 1 tablespoon of Himalayan salt
Tips on Preparing Sauerkraut
- Peel the top leaves that may have darkened
- Peel the next good layer and set it aside as you need it to top the sauerkraut as it ferments
- Chop the rest of the leaves finely. You can grate it in a food processor
- Add other veggies and grate them or spices for flavoring
- Consider adding some seaweed for super-mineralization (just like in growing plants with seaweed fertilizers)
- Add quality salt (like Himalaya), about 2% relative to the total weight of the sauerkraut.
- Stir with the salt and other spices and pound for 10 minutes until it is juicy; let it sit for an hour and repeat
- Transfer to large jars and pack down tightly; let liquid rise to top; cut the put aside leaves so they pieces fit inside on top of jarred sauerkraut; add a weight, like a shot glass to keep the sauerkraut submerged
- Allow an inch space on top of the leaf for expansion
- Do not tighten the lid fully
- Label the lid with the date of preparation
- Packing down can be in layers with a thin slice of something sweet in between, your favorite fruit, like apple slices and to help fermentation
- Store in a cupboard or cool and dark place; place towel underneath to catch drippings; towel over to enhance darkness
- Leave in cool and dark place for about 3-4 days; less if warm, more if cool; then transfer to refrigerator.
- You can tell if the fermentation has taken by whether the smell is sour/attractive rather than repulsive
- Green cabbage will turn yellow in color as a sign that fermentation has taken
- Can leave in refrigerator indefinitely
How to make sauerkraut and the benefits:
More details on home preparation: