What to do when you still have so much cabbage left in your fridge?
Some of you may or may not know that I love fermenting! If you are new to fermenting, this is a good place to start. It is so easy, affordable and no equipment or starters needed for this one!
Sauerkraut is loaded with nutrients and probiotics for a healthy gut flora and aids with overall digestion -which is why I love it! (and no, yogurt is not the only way to get in your probiotics !)
How I like to eat it:
- top your avocado toast or eggs with it
- salad topper for some crunch
- add to your sandwich or wrap
- add to your guacamole
- pair it with your fave meat dish –with sausage it’s 100%
MAKING YOUR OWN GUT-FRIENDLY HOMEMADE SAUERKRAUT!
- 1 medium head of green/red cabbage
- 1 + 1/2 tablespoons salt
- 1-2 tablespoon fresh dill (my fave), caraway seeds or any herb/spice of choice
- Use 1-2 CLEAN medium /large mason jar (2 quart or 2x 1 quart)
- Slice cabbage very thinly, discard limp/bad pieces. Place in a large bowl.
- Add salt and massage for 5 min until soft and liquid has developed. Mix in herbs/spices of choice.
- Pack cabbage tightly into the jar by putting a little at a time and push it down with the back of a wooden spoon . continue to add little by little until jar is full.
- Grab a weight (clean smooth rock or place a smaller jar inside and push down, so all cabbage is fully submerged in liquid – VERY IMPORTANT that none of the cabbage is exposed – this can spoil it.
- Cover with a dishcloth and elastic, pushing down every day to ensure liquid if above the cabbage. If there doesn’t seem to be enough liquid, dissolve 1 tsp of salt in 1 cup of water and add
- ferment 3-10 days, out of sunlight or hot area, the cooler climate is best. You can try it in 3-4 days, see if you like it, and continue this up until 10 days.
- Once ready secure the lid and place it in the fridge (will last up to 5 months in the fridge)
FUN HERE> if you want to try fermenting, then try out my next fermenting VIRTUAL workshop on “Brewing your own Kombucha”…just in time for spring on Sat April 10, REGISTRATION HERE (space limited, only for those in the GTA)