Time-Saving Sauerkraut (Tips & Recipe)

We all need good healthy gut bacteria, and we know that wholesome, naturally fermented foods are a way to provide a great dose of the “good” bacteria that can help support a healthy gut.

But, we don’t all have the time, desire or skills needed to grow our own cabbage, to go all over town sourcing ingredients, or even to slice up whole cabbages.

Fortunately, one of our chapter members in San Diego came up with a great, one-stop-shopping way to save time, but still make her own delicious sauerkraut!

Trader Joe’s, a popular alternative grocery chain in the U.S., makes their own fermented sauerkraut, but, frankly, it isn’t very good. Fortunately, they conveniently also sell all the necessary ingredients to make your own at home!

One-Stop Shopping List

  • 3 bags pre-shredded (preferably organic) green cabbage, or mixed red/green cabbage and/or shredded carrots (about 2 lbs./900 g total)
  • “Everything but the Bagel” seasoning blend
  • Pink Himalayan salt

Time-Saving Sauerkraut

Prep Time: 5 minutes

Yield: 1 quart/liter

Ingredients

  • 3 bags pre-shredded (preferably organic) green cabbage, or mixed red/green cabbage and/or shredded carrots (about 2 lbs./900 g total)
  • 2 Teaspoons (10ml) "Everything but the Bagel" seasoning blend
  • 1 Tbsp. (15 ml) pink Himalayan salt

Instructions

  1. Combine shredded veggies in a large mixing bowl.
  2. Add salt, and massage with your hands for 5-10 minutes, until a lot of liquid (brine) forms.
  3. Sprinkle seasoning blend in to taste and mix well.
  4. Pack veggies and liquid into a quart/liter sized or larger glass jar.
  5. Make sure to get every last drop of brine that formed in bowl into the container(s)!
  6. Pack down contents so that surface is even and flat.
  7. Ferment
  8. Place a lid or plate that fits into the container on top of the surface. Add a weight like a sterilized rock, or a small jar or a zip-top bag filled with water. OR, if using a small batch fermentation kit, add the weight(s) to the jar.
  9. There should be enough brine to completely cover the contents when weighed down.
  10. Cover container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties or elastic strap or add airlock lid if using a kit.
  11. Stash it in a cool, dark place, out of direct sunlight.
  12. Cleaning
  13. Check on it every few days. Mold and/or yeasts may form on the surface. THIS IS NORMAL. Remove weight and lid, and wash them with warm soapy water. Scoop out any surface mold, getting as much as you can. Don’t worry if you don’t get it all. Then stir the contents and re-pack the surface. Any residual mold will quickly be killed in the acidic environment of the brine. The contents are safe under the brine.
  14. Cabbage will start to ferment within a few days. It’s up to you how long you want to let it ferment. Two to six weeks in the winter and 1 to 4 weeks in warmer months are typical fermentation times.
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