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Disclaimer: The information on this website is not intended to diagnose, treat, cure, or prevent any medical condition, nor is it intended to replace medical advice. Claims regarding specific nutrients have not been evaluated or approved by the Food and Drug Administration. Always consult with your physician or health care provider if you are concerned about specific medical conditions or before embarking on a new diet or exercise program.

  • Nicole Spear, MS, CNS

Homemade Sauerkraut

Updated: Aug 28, 2018


Makes 1 gallon

  • 3 heads cabbage, shredded (retain 2 to 3 whole cabbage leaves)

  • 3 tablespoons sea salt

  • 3 to 4 slices of onion

  • 3-4 carrots, shredded (optional)

  • 1 tablespoon caraway seeds (optional)



Instructions

  1. Place all ingredients in a large bowl and sprinkle salt on top

  2. Using clean hands, squeeze and massage the mixture for 3 to 5 minutes, or until the mixture has produced a large amount of liquid

  3. Pack the mixture into a gallon size glass jar, pressing down tightly to reduce air space and bring the liquid to the top

  4. If the liquid does not cover the top, add some filtered water

  5. Arrange the onion slices on top

  6. Cover the cabbage mixture with whole cabbage leaves (ripping slightly so they lay flat)

  7. Place a ceramic or glass bowl on top of the cabbage leaves and fill with water, to hold down the mixture

  8. Cover with a loose lid, if possible

  9. Ferment 3 to 7 days and store in refrigerator

Note: Make sure the sauerkraut is covered in liquid. Any exposed sauerkraut may develop mold. If this happens, throw away the top layer of sauerkraut. Also, do not use any metal utensils when working with fermented foods!