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Sauerkraut

  • Sauerkraut, not Sourcrout!

    Foreign to some, a taste of home and childhood to another, the popular ferment called sauerkraut, not to be confused with the misspelled sourcrout, is a great place to start if you’re new to fermenting. It is also the place where you can experiment with flavors and textures creating the most unique blends and the best crowd pleasers. It's the gateway ferment that exposes one to a new level of health and well being.

    What is  sauerkraut?

    Sauerkraut (again, not sourcrout) is basically cabbage that is cut up into fine slices and has been mixed with salt and allowed to ferment for a period of time by lactic acid bacteria. The lactic acid bacteria that is naturally found on the cabbage feeds on the sugar in the cabbage making it softer and more sour in taste. This fermentation process increases the nutrient levels of the cabbage and makes it more shelf stable to a certain degree all while giving it the most delicious and addicting flavor. I am salivating just thinking about fermenting sauerkraut.

    Why should you make your own sauerkraut?

    Well, let me tell you the top three reasons why I make sauerkraut!

    1. Probiotics are Expensive… and less diverse and less effective then store bought. I have 7 children and a husband. To have my entire family on probiotics would cost me a fortune! Not to mention, the store bought probiotics have only 10-20 different types of bacteria in them where naturally fermented Sauerkraut has hundreds if not thousands! Naturally fermented foods are already hardwired to transport delicious bacteria directly into your digestive system.
    2. Taste is the Deal Breaker! Being able to control the level of sourness, the salt preference, the herbs and other vegetables to accompany the cabbage greatly enhances your pleasure in consuming sauerkraut. Believe me!
    3. Cost Effective. A whole cabbage and a few tablespoons of salt costs what? A dollar or two!? Why wouldn’t you spend that dollar toward your health and your palate?!

    How Do I Start?

    Here are some of the sauerkraut recipes we have written about. You will find they are all relatively simple as most good ferments are. Give your go to this one first if you are a newbie:

    Basic Sauerkraut Recipe

     

    Below is a list of other flavored sauerkraut recipes you can try out:

    A Sauerkraut Variation--Taco Kraut

    Citrus Hint Sauerkraut--An Easy Sauerkraut Recipe

    Apple Onion Sauerkraut in a Jar Recipe

    Beet and Cabbage Sauerkraut in a Jar Recipe

    Christmas Kraut--An Easy Sauerkraut Recipe

    Over the next several weeks I would like to share with you my families favorite Sauerkraut (not sourcrout) recipes with you! They include the Simple, Spicy Sauerkraut, the Pad Thai Sauerkraut and the Ginger Miso Sauerkraut.

    Keep an eye out for what's to come!

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  • Beet and Cabbage Sauerkraut in a Jar Recipe

    I love sauerkraut and never tire of the basic cabbage-only recipe. But at Fermentools, we like to recommend variety to entice reluctant eaters to try fermented foods. If you have a reluctant eater or are one, try this amazing beet and cabbage sauerkraut recipe. The sweet of the beets gives it the flavor you might be looking for.
    . . .
  • How to Make Sauerkraut in a Jar

    When life gives you cabbage, you make delicious sauerkraut! Sauerkraut is a form of fermented cabbage that has been popular throughout Central Europe for hundreds of years. It’s a combination of one of the healthiest foods there is (cabbage) with one of the most time-honored food preparation methods ever used, called fermentation. If you’ve ever thought about making your own sauerkraut at home, you’re in luck! In this post, we’ll go through the simple process of how to make sauerkraut at home in a fermentation jar.
    . . .
  • A Sauerkraut Variation--Taco Kraut

    Who makes just plain ol' kraut when other flavors are to be had. Did you try the sauerkraut with a hint of citrus, yet? Well, here's another. Taco Kraut is sauerkraut with more than a hint of cilantro. So, if you love cilantro like I do, try this recipe for Taco Kraut.
    . . .
  • Citrus Hint Sauerkraut--An Easy Sauerkraut Recipe

    Sauerkraut is the mainstay of fermented foods. But sometimes, you just want a slightly different flavor. Try this sauerkraut with a just a hint of citrus. I'm sure you will be as amazed with the flavor as I am.
    . . .
  • Easiest Sauerkraut in a Jar From a Packaged Kit

    I have a confession. I love making my own fermented foods, especially sauerkraut. But I hate chopping the vegetables. In fact, I will assign a teenager to the task almost every time. So, imagine my delight when this post appeared in my inbox. Thank you, Chris, for this easiest sauerkraut recipe ever.
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  • Easy Sauerkraut in a Jar with Juniper Berries

    One thing I love about sauerkraut (besides that addictive, tangy taste) is that it is so versatile. Just add one more ingredient and the flavor changes ever-so slightly. If you've enjoyed all the wonderful sauerkraut recipes here, at Fermentools, you're sure to love this one for sauerkraut with juniper berries.
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  • A Basic Sauerkraut in a Jar Recipe

    Many years ago, a woman at my church told me I could make sauerkraut in a jar. That was a new idea and I was intrigued by it. I love sauerkraut, and I thought I couldn't make it at home because I didn't have a cellar. But every attempt to make it turned out bad. It wasn't until I discovered Fermentools, and the instructions here, that I successfully created my first batch of lacto-fermented sauerkraut. If you want just a basic sauerkraut recipe, here it is--done the right way.
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  • Christmas Kraut--An Easy Sauerkraut Recipe

    If you tire of the same ol', same ol', this recipe is the one for your holiday dinner. Take plain ol' saurkraut and combine it with traditional cranberry sauce and you have Christmas Kraut.
    . . .
  • Easy Sauerkraut from Chinese Cabbage

    The thing that excites me about fermenting foods the most, is that you can do this no matter what time of the year with whatever you have on hand. So, if it's late fall, ferment apples or pumpkin. And if it's early spring, don't wait for your summer harvest, ferment your early cabbage. That is what Chris is sharing with us, today. So read on for a great twist on the average sauerkraut.
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