![]() But first, you’ll need to gather your supplies! Making your own sauerkraut may feel a bit intimidating at first, but if you have an extra cabbage or two at hand, you can make a scrumptious batch of sauerkraut right at home. If you like the idea of making your own sauerkraut, why not experiment with a few different veggie add-ins to see what you can come up with! How to make your own batch of traditional sauerkraut Making sauerkraut is surprisingly simple, really. Sauerkraut can also contain other garden veggies, like carrots, winter radishes, onions, rutabagas, apples, and parsnips. But, if you want to go this route, be prepared for different textures, as some of these greens will produce a very soft sauerkraut.īeets are also blended with cabbages to make a boldly colored purple sauerkraut that’s truly one of a kind. Pretty much any leafy green can be made into sauerkraut, including kale, beet greens, turnip greens, mustard greens, and collard greens. What else can you use to make sauerkraut? You can make sauerkraut out of almost any type of leafy green. Napa cabbages and summer cabbages can also be used for sauerkraut making however, these cabbages have different moisture contents, and they may create a limper and softer finished product. Traditionally, some of the best cabbage varieties for making sauerkraut are heading cabbages like: Both red and green cabbage varieties can be fermented, too, allowing you to make sauerkraut batches in a variety of colors! Winter cabbages generally have a higher moisture content, which is particularly useful for making sauerkraut. Related Reading 7 Ways to Grow Free Food from Found and Foraged Sources What are the best cabbage varieties for sauerkraut? Any variety of cabbage can be used to make sauerkraut, but some are better than others.Īny variety of cabbage can be used to make sauerkraut however, cabbages with firm and crunchy leaves are usually the best choice for fermenting as they will retain their texture better. Making your own sauerkraut is also a learning experience, and it can help you feel more empowered with the knowledge that you can make your own homemade ferments! Plus, fermenting prevents your cabbage harvest from going to waste, which is particularly good news if you had a bumper crop of cabbage! For instance, have you ever seen ginger and turmeric sauerkraut at the store or sauerkraut with fiery jalapenos blended into the mix? While store-bought sauerkraut rarely comes in more than one flavor, you can experiment with your homemade sauerkraut and mix in different spices, herbs, and seasonings. That’s because canned sauerkraut is processed with heat, which kills off all the beneficial bacteria in the jar.Īnother reason to make your own sauerkraut is variety. Storebought sauerkraut may be more convenient, but if you’re buying non-refrigerated sauerkraut, it won’t have the probiotics you may expect in this fermented food. Because, after all, homemade sauerkraut is rich in gut-healthy probiotics! ![]() However, if you’re looking for more tangible reasons why you should try your hand at fermenting your own sauerkraut, you may just want to trust your gut. Why make your own sauerkraut? Real lacto-fermented sauerkraut is loaded with gut-healthy probiotics.īeing able to tell your dinner guests that you made your own sauerkraut out of homegrown cabbage is definitely a feat worth celebrating.
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