Garlic Dill Saurkraut

Since St. Patrick’s Day is coming up, it is the perfect time to try making home made saurkraut.  Not only is it fun and easy to make, it is filled with probiotics, which are important to keep our bodies healthy. Much of our immune system is in our gut, and healthy bacteria in the form of probiotics help to keep the good flora of bacteria in our gut at a good count. Although you can take probiotics in the form of pills, it is also beneficial to add them to your diet in the form of fermented foods. Home made sauerkraut is an easy way to get these good probiotics, plus it is satisfying knowing you made it yourself!  It is fairly easy to make, and it keeps well in the fridge for a few months.  I like to add it to my salads as a tangy topper, but you can also use it in sandwiches, or just as a side dish.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

  1. In a large bowl, combine the cabbage with the salt, and massage with your hands for about 5 minutes. Let the mixture sit for 25 minutes. You want the water to come out of the cabbage.
  2. Next, mix in the garlic and dill, then spoon the mixture into 2 large glass jars, pressing it down to pack it in so there are not air bubbles. Leave a little room at the top. Cover the cabbage in the jars with filtered water if the cabbage water does not come up to the top of the jar (you want it to be submerged so mold does not grow). Cover the jars with lids.
  3. Place the jars on a plate in a warm area, and let sit for about 7 days until they start to smell sour. Every day open the lid to release any gas that may be forming, and check that the water level is still ok.

Store jars in the fridge for up to 2 months.


Share this Recipe!

Rate this Recipe

[Total: 1 Average: 5]

Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Side Dish
  • Snack

Skill Level

  • Beginner
  • Easy