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Above is a small batch of 'kraut, if you look close at the pint jar in front, you can just see the front of the weight keeping the product submerged.  To the right is the typical size jar I keep my product stored in.  It may sound like I am touting my own lids, but it is a LOT easier to work with the jars in stead of the crock.

A brief history. 

One day, about 5 years ago, I was in my neighborhood co-op shopping for what-ever. I stopped at the section that had the sauerkraut and decided to get some. From my perspective, there were several varieties to choose from, and I did not know the difference between them. For whatever reason, I decided to compare them and decide for myself which one I liked best. I don’t know if you have ever paid attention to the variety’s available for this one simple product, but it is surprising (or at least it was to me). Most of them sell for $1 to $2 per can/jar/bag, and I got them all. I even went so far as to buy the one jar that sold for about $10. I had no idea why it cost so much, but I was on this tangent and was going to educate myself about the difference between them. This was before I learned that I was suffering from candida.

Skipping the irrelevant details about my sauerkraut taste test, I learned that the expensive $10 jar of sauerkraut was FANTASTIC !!! It was so good I bought a second jar the next time I went to the store. Then I bought a third, and so on. After a few times, I noticed that whenever I ate this treat, my digestion worked a lot better. Once I figured that out, I started buying it by the case (6 jars per case, and you get a discount). I did not take long to figure out that my new addiction was expensive, and I could not afford to spend $10 to $20 per day on one part of my meals. That is when I called them up for basic instructions and bought my first fermenting crock.  

(As you can see, I have since graduated from using a crock to my much more versatile and inexpensive lids.)

It took a few batches to get things right. My first batches I used to much salt, the end product worked well for my digestion, but it smelled like an outhouse. I soon perfected the method and now make a product that is nearly as good as the original. I say nearly as good, because they deserve credit for a job well done, and it always taste better when someone else makes it for you.

Why this works so well, I don't know for sure, but I suspect that it is because of the surface area. My guess is that the a large portion of the lacto-bacilic bacteria is on the surface of your ferment. When you make this product, you grind it up to the consistency of applesauce. This gives the bacteria more area to colonize. I do not know this for a fact, but regular sauerkraut dis not have the same effect that this did. If you are on the Body Ecology Diet, I encourage you to try this product for yourself. It is not only the best sauerkraut I have ever had, but it worked better than any other product I have tried.

You will need a Champion Juicer to make this. Use the solid plate, so the juice it kept with the pulp. If you do not have a solid plate, just dump the cabbage juice back into the pulp. I made this one time, forgetting to change the plate out. I just poured the juice back into the pulp and the end product turned out just fine.


On every other recipe you find on the fermenting world, you will are measuring mass. In this case, I have been going by volume, and my batches seem to be OK. Some of the cabbage I have used was fresh and full of water, other were old and pretty dry in comparison. I continued to go by volume and all batches were OK.


So here it is.

For every 12 cups of ground cabbage, use 1 ½ TBS of Ancient Himalayan salt for the best sauerkraut you have ever had.