Lizzie, this is the recipe I’ve been looking for. I have perfected the easy triple recipe sourdough dough... but every recipe I have found that is about making sauerkraut has just seem to be too much trouble. I am going to buy two cabbages today and be on my way. Have a happy Sunday.💜
Will do, I am preparing to go to San Francisco on Friday to do level one with your Mama. I am so excited London did not work out, but going to San Francisco is in itself a dream and studying live with your mama Is something I have wanted to do forever. I will find some time in the next day or two to post my recipe.
Oh I'm so grateful for Lizzy for sharing this sauerkraut recipe! I'm the same as you Ada-Reva( what a gorgeous name by the way ✨️! ) just wanted a simple recipe!!!! Then I read your comment and hear about your sourdough recipe!!! Oh what joy 😊 looking forward to seeing your recipe too!!!! Thanks for sharing🙏
I make mine different. Been doing it for years. Regular green cabbage, shredded by food processor. I place in a crock, 1 layer at a time topping with a dash of kosher salt to bring out water while mashing each layer down with potato masher until crock full and cabbage is " under water ". I will leave around 3 weeks removing the mold that may gather on top.
YES! I’ve been making sauerkraut for about a year. My kit came with 2 clay weights for keeping the cabbage under the brine, but some would still float up and the whole batch would get moldy. So now I put the weights in a food-safe plastic bag, add water, and this really keeps the cabbage under the brine. No more mold, just healthy, delicious sauerkraut!
Love sauerkraut, even though my German partner refuses it! Thanks for the encouragement to make my own, I'm usually buying it but would love to start making some 😊
YES! Daily kraut!! I enjoy dill & garlic mixed with the cabbage. Not only cabbage. It can be carrots, beets, Hakurei turnips, summer squash.......you get the idea what ever veg is growing in the garden in summer. My favorite is cabbage, leek and horseradish. Glad you have discovered this yummy, nutritious, food. With so many good for our gut bacteria. For those new to eating kraut. If you buy it you want the ones in the refrigerated section and double check to be sure it is NOT pasteurized.
I have been wanting to learn how to do this. I really don’t like Kim chi so maybe this will work better. I have been drinking kombucha daily to ease into it but your recipe clearly explains how to make so going to give it a try! Thank you!
It's wonderful stuff. Try adding some black peppercorns and dried carraway seeds . Last time I mixed white & red cabbage, which was great
Lizzie, this is the recipe I’ve been looking for. I have perfected the easy triple recipe sourdough dough... but every recipe I have found that is about making sauerkraut has just seem to be too much trouble. I am going to buy two cabbages today and be on my way. Have a happy Sunday.💜
Oh oh oh, please share your simple sourdough recipe. I'm feeling a bit muddled down there...
Will do, I am preparing to go to San Francisco on Friday to do level one with your Mama. I am so excited London did not work out, but going to San Francisco is in itself a dream and studying live with your mama Is something I have wanted to do forever. I will find some time in the next day or two to post my recipe.
Hugs to you and the boys💜
Enjoy San Francisco. That workshop is mega.
Oh I'm so grateful for Lizzy for sharing this sauerkraut recipe! I'm the same as you Ada-Reva( what a gorgeous name by the way ✨️! ) just wanted a simple recipe!!!! Then I read your comment and hear about your sourdough recipe!!! Oh what joy 😊 looking forward to seeing your recipe too!!!! Thanks for sharing🙏
I make mine different. Been doing it for years. Regular green cabbage, shredded by food processor. I place in a crock, 1 layer at a time topping with a dash of kosher salt to bring out water while mashing each layer down with potato masher until crock full and cabbage is " under water ". I will leave around 3 weeks removing the mold that may gather on top.
YES! I’ve been making sauerkraut for about a year. My kit came with 2 clay weights for keeping the cabbage under the brine, but some would still float up and the whole batch would get moldy. So now I put the weights in a food-safe plastic bag, add water, and this really keeps the cabbage under the brine. No more mold, just healthy, delicious sauerkraut!
Yes! I have ceramic weights which I love...
Thank you, have been meaning to try making it for ages! Not sure what you mean by 'pound' it - do you keep the liquid, or do this in a sieve? xx
I mean physically hit it with a wooden spoon, or a rolling pin, or I use this black wand that came with my VitaMix.
I don’t think it really matters what you use. The idea is to bruise the cabbage, I think.
Ok great, thanks!
Love sauerkraut, even though my German partner refuses it! Thanks for the encouragement to make my own, I'm usually buying it but would love to start making some 😊
YES! Daily kraut!! I enjoy dill & garlic mixed with the cabbage. Not only cabbage. It can be carrots, beets, Hakurei turnips, summer squash.......you get the idea what ever veg is growing in the garden in summer. My favorite is cabbage, leek and horseradish. Glad you have discovered this yummy, nutritious, food. With so many good for our gut bacteria. For those new to eating kraut. If you buy it you want the ones in the refrigerated section and double check to be sure it is NOT pasteurized.
Thanks, Lizzie
💪🏼
Yes, I add a heavy weight on top to hold it down under water
Great saurkraut recipe Lizzie. Thanks
Yep - love sauerkraut and make it regularly. Delicious xx
I've taken a sauerkraut cooking class with Saladmaster and loved it. So easy to make and so nutricious. Thanks for sharing!
I love sauerkraut!
I have been wanting to learn how to do this. I really don’t like Kim chi so maybe this will work better. I have been drinking kombucha daily to ease into it but your recipe clearly explains how to make so going to give it a try! Thank you!
The fine art of food science ❤️