I have been enjoying real, fermented sauerkraut this past week. There are apparently a number of reasons why eating real fermented vegetables might be real good for you – probiotics, bio-availability of nutrients, yada, yada, yada. Check out this link from Mark’s Daily Apple if you want a good overview of the health benefits. I was just looking for new additions to my low carb diet that could become staples. The problems to this are:
- A relatively small jar of Bubbies sauerkraut is $4.99. That’s a lot for about 25 cents worth of cabbage. It just bothers me
- A much larger and cheaper jar of Claussen sauerkraut contains additives ‘to preserve flavor’. I’d rather not do the preservatives – and it’s still way expensive for what is probably 50 cents worth of cabbage.
- I’d also like to be able to have my sauerkraut made from organic cabbage and avoid pesticide residues and GMOs – but that’s just me.
So I began to research making your own sauerkraut. It seemed kinda easy, only requiring cabbage, a little technique, and a little patience. I found a recipe on About.com and on Mark’s Daily Apple. I also found a link and a video for ThePerfectPickler.com which offers a nifty-looking kit that I might buy sometime in the future – but I wanted to experiment first. Continue reading “Kitchen Experiment: Making My Own Sauerkraut (With Step-by-Step Pictures!)”