FREE 1-2 DAYS SHIPPING ON *ALL ORDERS over $149.99
*excl. Rural Delivery
*$4.99 FLAT RATE for Rural Delivery
*ALL ORDERS over $149.99
Today FREE 1-2 DAYS SHIPPING ON *ALL ORDERS over $149.99 (*excl. Rural Delivery)
Make Raw Sauerkraut

Sauerkraut is Naturally Gluten Free & Contains Raw Cultures, Such as Lactobacillus Bacteria. Making a Small Batch of Sauerkraut is Easy Fun & Delicious.

Raw Sauerkraut is an Extremely Delicious and Nourishing Food that Contains High Levels of Dietary Fibre as well as Significant Levels of Vitamin A, B, C and K. Plus is a Good Source of Iron, Manganese, Copper, Sodium, Magnesium and Calcium.

Sauerkraut is a Holistic and Delicious way to Add Hearty, Healthy and Beneficial Probiotics to Almost Any Savoury Meal.

Eternal Delight's Sauerkraut Recipe is Easy to Follow and Makes for a Low-Calorie Fermented Food, which Organically Contains Billions of Live Bacteria, which Help Replenish Your Microbiome.

If You are Passionate About Gut and Stomach Health, Raw Sauerkraut is the One for You! Organically Supports Digestion, Gut and Stomach Wellness.

Ingredients - 1 Green Cabbage Head, 1 Purple Cabbage Head, Very Finely Shredded. 1 Tablespoon Salt.

ED-I - Reserve the Outer Leaves of Cabbage to Cover the Shredded Cabbage During Fermentation.

Instructions
1. Put the Shredded Cabbage into a Large Bowl, add 1 Tablespoon of Salt and Gently Massage it into the Cabbage until the Liquid Starts to Release.

2. Let the Cabbage Rest for 10 Minutes and Massage it Again. Repeat as often as Necessary until the Cabbage is Very Juicy.

3. Pack the Mixture Firmly into a Large Jar, Crock or Bowl. Press the Cabbage Down Firmly until the Liquid Rises Above it about half a cm. Place the Reserved Leaves over the Top, Allowing them to Extend Partially up the Side of the Crock or Jar.
4. Cover and Place a Clean Bio Degradable Paper Towel on Top of Jar and Hold Paper Towel Around the Jars Neck with a Clean Rubber Band. If You are using a Large Jar for Your Kraut, Put a Plate and Weight on Top of the Cabbage, Then Cover with a Clean Dish Towel.

5. Allow the Kraut to Ferment in a Cool, Dark and Dry Place for at least 7 Days and up to 14 Days, Depending on Your Desired Degree of Flavour and Sourness. You can see right away how the Fermentation Process Starts! 
6. Once the Kraut is Ready, Store in Sealed Jars in the Refrigerator for up to 6 Months. 
 
Do Everything You can to Store Sauerkraut at a Cool Room Temperature. At High Temperatures the Sauerkraut can Sometimes become Unappetisingly Mushy or Go Bad. Low Temperatures (Above Freezing) are Fine, But Fermentation will Proceed More Slowly.

May Upset the Stomach of People who are New to Eating Raw Sauerkraut and Raw Foods. Best to Slowly Introduce Sauerkraut in Small Volumes, like a Teaspoon at a Time. Once the Sauerkraut has been Opened, its Best to Store in Glass Jars in the Refrigerator.

11 November 2011 by eternal delight
Tags: recipe snack