Sauerkraut contains lot of valuable bioactive matters – bacteria of lactic fermentation, B-vitamins, vitamin C and vitamin K, mineral – like potassium, magnesium, gauze and enzymes. Sauerkraut stimulate hormones and haemopoiesis. Helps as well fight against fatigue and stress, improve immune system against viruses and bacteria. Help normalize blood pressure and activate function of intestine, support metabolism and has a diuretic effect – so help with cleanup of organism.
I was thinking about the discussion about acidity of commercial brands of sauerkraut here in Canada and in the USA and coincidentally got an inspiration by Kristen’s post on her blog about fermentation. I got the technological knowledge of preparing sauerkraut from Czech, but I didn’t want to make such a big amount of sauerkraut (as we usually did with my parents 30-50kg and of course), so I decided to make a little experiment. Everything turned great and I would like to present you today my recipe.
Ingredients:
1 head of cabbage
1 smaller onion
1 tbsp salt
3 tbsp kefir or plain yoghurt
1 tbsp caraway seeds
1 tbsp fresh chopped dill
Directions:
1. Shred cabbage (coarseness depends on taste – I do like finer cut better). Chop onion and dill. Mix everything with salt, caraway seeds and kefir in a bigger bowl, use hands to squeeze everything nicely.
2. Press the mixture into a jar and use meat beater to press everything down. Strain the remaining liquid. Cover with lid, but don’t tight too much!
3. Let sit on kitchen counter for 3 days and after that transfer the jar into the fridge. Sauerkraut is ready for consumption or for further procession (cooking or canning).
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