Gut Loving Sauerkraut Recipe - Fabulous50s (2024)

FAQs

How much salt do I add to 5 lbs of cabbage for sauerkraut? ›

For every 5 pounds of shredded cabbage, mix in 3 tablespoons of canning salt.

After packing your jars, place a cabbage leaf on the top to keep all the bits in place, and then set a Pickle Pebble on the top of the leaf and press until the brine covers everything. Put the Pickle Pipe on the top and tighten in place with a jar ring. Place your jar(s) in a cool, dark area to ferment for 1-4 weeks.

Sauerkraut can be added to soups and stews; cooked with stock, beer or wine; served with sausages or salted meats, and is especially good with smoked fish, like hot-smoked salmon.

It is important to note that using too much salt can lead to overly salty sauerkraut, which can be both unappetizing and unhealthy. Additionally, using too little salt can lead to spoilage and growth of harmful bacteria during the fermentation process.

Weigh the cabbage, then calculate the amount of salt you'll need based on that. You want 2% salt by weight, so 20 grams of salt for every kilogram of cabbage, or roughly one tablespoon of Diamond Crystal kosher salt per pound of cabbage.

The best time to eat sauerkraut for gut health is during or before a meal since stomach acid, and enzymes can aid in breaking down food and killing harmful bacteria. Incorporating sauerkraut into your diet regularly can be beneficial, aiming for at least 1-2 servings per day.

Eating sauerkraut may help strengthen your immune system, improve your digestion, reduce your risk of certain diseases, and even lose weight.

Sauerkraut is a highly nutritious, probiotic-rich food, and you are recommended to eat about a tablespoon or 10 grams per day. You may gradually increase the intake of sauerkraut up to six tablespoons or 60 grams per day if you are comfortable.

You must use a filter system to remove chloramine, fluoride, heavy metals, and other toxins. If your tap water is potable, you could use it for fermenting, but we recommend filtering it first.

Tap water often contains chlorine, which kills bacteria. When making a vegetable ferment, the bacteria are critical for a good outcome, and filtered water provides a stronger guarantee of success. However, there are two easy ways to get around using filtered water: Boil water, then let it cool to room temperature.

Can you add cucumbers to sauerkraut? ›

Start layering your cabbage mixture with the cucumber slices in your fermentation jar(s), starting with a small amount of cabbage, followed by a layer of cucumber, then more cabbage, and another layer of cucumber, until your jar is full. Pour any remaining brine from your bowl over the vegetables.

Overall, we think Olive My Pickle Fermented Sauerkraut is a great choice for anyone looking to improve their gut health. It's a high-quality product that's made with simple, whole-food ingredients and contains probiotic live culture raw & unpasteurized foods.

Sauerkraut. This delicacy, with its distinctive sour, briny taste, is basically shredded cabbage left to ferment in its own juice. Besides its high belly-slimming properties, sauerkraut also contains a good amount of cancer-fighting compounds (glucosinolates) and the gut-friendly probiotic bacteria – Lactobacillus.

Let's take a look at what adding this food to your diet can do for your body. One serving of sauerkraut has two grams of fiber — a nutrient known to aid with digestion. For people with constipation, fiber increases the weight and size of their stool and softens it, making it easier to pass.

Canning/Pickling Salt.

When making sauerkraut, the ratio of salt to cabbage is 2.25 to 2.50 percent salt by weight (see Procedures below for exact recipe). Using too little salt not only softens the cabbage tissue, but also yields a product lacking in flavor.

The best way to determine the amount of salt to use is to weigh the cabbage and calculate 2—2.5% salt by weight—approximately 3 Tbsp. of salt per 5 pounds of shredded cabbage.

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

TABLE: How to add salt by taste, volume, or weight. Sprinkle 1–-2 pounds of cabbage/vegetable mixture with 1 Tbsp salt and taste. It should taste salty, but not offensively so. Add more salt or more vegetables, if necessary.