Updated version of this article now on TJsTaste.com!
Although sauerkraut, which means “sour cabbage” in German, may be popular in the German culture, it actually finds its roots in China. About 1,000 years ago, the Chinese began fermenting cabbage in a brew consisting of a rice vinegar base. After sauerkraut made its debut in Europe, it was made using sea salt and water instead of rice vinegar, a practice which has proven itself worthy and is still used even in America today.
After sauerkraut is prepared, it is lacto-fermented, which means that it picks up lactobacilli, a naturally occurring bacteria that is very good for gut and overall health. As a result, it becomes a powerhouse of nutrition. It’s a probiotic, anti-inflammatory food that:
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- Increases energy via high iron content and probiotics.
- Improves digestion via high fiber.
- Boosts immunity via high vitamin C levels.
- And more!
Real, authentic, healthy sauerkraut, unfortunately, is pretty expensive to buy {and, in some areas, hard to come by}. But it’s super inexpensive and easy to make at home! Basic sauerkraut is made using only the following three simple, inexpensive ingredients: shredded cabbage, salt, and water. That’s it! Now, to boost flavor and/or nutritive value, you can add a blend of spices or other foods such as shredded carrot, chopped green onions, or even apples.
Julia says
July 26, 2016 at 1:28 amSOOO yummy and so easy to make! I love Kraut Source’s lid–so much easier than having to “burp” it!
Chris Jay says
August 16, 2016 at 3:21 amWe love sauerkraut in our household and have been making our own the last couple of years. I enjoyed reading your blog for tips on what we could improve on in our methods – interesting to read that glass jars shouldn’t be washed in the dishwasher, we’ll certainly be taking that on board!! Thanks for the post!
Billy says
May 12, 2017 at 5:56 pmThanks for this recipe TJ! It is super informative and easy to follow. I enjoy reading through recipes like this one and potentially throwing it onto my long list of fermentation recipes! I love pickling too – so sauerkraut, pickles, onions, etc. are always going to be on my monthly list of things to make! Thanks again for sharing this recipe, I will have to give it a try soon!