Guest Post by Kerry: Sauerkraut How-To
October 1, 2012
My mother-in-law is a retired caterer and an amazing chef. This summer, she taught me her recipe for making sauerkraut and Donna asked me to share it with you. Check out the video below:
Here are a few tips to add:
- Use natural sea salt (course is best).
- Small heads of green cabbage are best (since they will ferment quicker than large heads and it is easier for them to fit in the bucket).
- Remove and discard the outermost leaves and allow the cabbage head to sit at room temperature for at least 24 hours before starting.
- My mother-in-law reminded me that occasionally the bucket will overflow. It really is best to keep the bucket in a secure garage.
Anyone else interested in trying it? Add a comment to let us know how it goes! This is the ideal time of year to start making sauerkraut.
Kerry started working at Movement to Health (pre-cursor to Elation Centre) in February of 2008 after getting hooked on Donna’s Powerful Woman Yoga Boot Camp classes. She is a wife, a mother of two small children, a high-school teacher, and a recovering engineer.