This episode of Lifewise Approved features Sarica Cernohous, creator of Naturally Living Today and author of The Funky Kitchen. Sarica, the “fermentation queen”, is here to teach Faith her recipe for a well-known and much-loved fermented dish: sauerkraut.
Making sauerkraut from scratch may seem ambitious, but as Sarica demonstrates, the process is simple and rewarding. Check out her secrets for making the tastiest homemade sauerkraut to savor as a side or a topping.
Note: this recipe involves leaving the mixture in a large mason jar and letting it ferment for a month. Sarica offers a six-week course on the proper methods for safe and healthy fermentation.
Featured: To join Sarica’s course and get your $50 off click the link below!
- 1 half head purple cabbage, shredded
- 1 half head napa cabbage, shredded
- 3-4 large carrots, shredded
- 3-4 tablespoons Celtic or Himalayan salt
- 1/4-1/2 cup water kefir or kombucha
- 1/4-1/2 cup coconut oil
Take all the ingredients except the coconut oil, and mix together in a large stainless steel bowl. Take a meat tenderizer and pound and mix all the ingredients until it is running freely with liquid. Scoop one cup at a time into a half-gallon glass jar (or into 2 quart-sized jars), and compress down, removing any air pockets. Keep adding and pressing down, allowing about 3-4 inches from the top of the jar once complete. There should be the liquid from the vegetables forming an inch or so layer over the top of the compressed vegetables. If not, add a little non-chlorinated water to create a liquid layer. Place a clean cap rather tightly on the jar, and place the jar in a shallow baking dish. Place this in a cool area in your home (preferably in the 65-70 degree F range.) Check back on the jar after a few days–the fermentation process likely caused a lot of carbonation, and the liquid at the top may have spilled up and out of the jar, into the shallow baking dish. Release residual pressure from the lid of the jar and you may add the liquefied coconut oil to the top of the vegetables, to create another barrier against oxygen. Recap the jar and leave it undisturbed for at least 3 weeks at room temperature. When ready to consume, gently scrape off the coconut oil and enjoy your kraut below! Store leftovers in the refrigerator.