Sauerkraut and kimchi are two of the easiest to make and most beneficial fermented foods you can eat. Full of probiotics, enzymes and nutrients it can boost the immune system and help the gut. And it tastes great too. But all this good for you is true only if you make it yourself. So how do you make sauerkraut or kimchi at home?
It is very easy to make sauerkraut or kimchi and it doesn’t even require any special utensils or equipment. Although there are many fancy gadgets out there that are said to help, these aren’t required. Sauerkraut only requires two ingredients and kimchi requires those two plus a few others depending on your taste.
Before we go any further let me explain the difference between sauerkraut and kimchi. If you’re like me, I grew up eating kraut, but kimchi was another story. Sauerkraut is simply chopped cabbage that has been fermented. The fermentation process is what gives it that wonderfully sour taste. Kimchi is chopped cabbage as well as carrots, onions, ginger, garlic, and pepper flakes all fermented together. And there are variations of this depending on each person’s own taste. It has a similar taste to sauerkraut, but the other veggies give it a spicy tang that really adds to the flavor. I tend to prefer it now over kraut.
(If you would rather watch the video on making it, you can do so here.)
Utensils and ingredients needed to make sauerkraut:
- head of cabbage-chopped
- good quality Celtic salt or Himalayan salt
- mason jar with lid or crock with lid
- rolling pin (or other utensil to pound the cabbage)
- coffee filter, paper towel, or cloth napkin
Utensils and ingredients needed to make kimchi:
- head of cabbage-chopped
- carrots chopped
- ginger root -chopped
- garlic cloves-chopped
- green onions-chopped
- red chili pepper flakes
- good quality Celtic sea salt or Himalayan salt
- mason jar with lid or crock with lid
- rolling pin (or other utensil to pound cabbage)
- coffee filter, paper towel, or cloth napkin
Steps to make sauerkraut and kimchi:
- Chop cabbage (and other ingredients if making kimchi)
- Place in a bowl, cover with 2 TBS salt, and mix well
- Let sit for about 20 min to draw out juices
- Place in a clean mason jar and press/pound down using the rolling pin
- Make sure the liquid covers the cabbage, if not add some filtered water
- Place an outer leaf of cabbage on top of the chopped cabbage in the jar to keep everything submerged
- Fill the shot glass with water and set on the cabbage leaf to hold everything down
- Cover with a coffee filter or napkin for 4 to 7 days, checking the taste at day 4. Once the desired taste is reached remove the shot glass, place lid on jar and put in the fridge.
And that’s all there is to it. Now you can make your own sauerkraut or kimchi. Simple and easy.
- 1 med head cabbage chopped
- 2 TBS Celtic or Himalayan salt
- 1/2 cup chopped carrots (for kimchi only)
- 5 green onions (for kimchi only)
- 1 TBS grated ginger root (for kimchi only)
- 3 cloves garlic (for kimchi only)
- 1 tsp red chili flakes (for kimchi only)
- Place chopped cabbage in large bowl, sprinkle with salt and massage well. Let sit for 20 min to allow salt to pull out juices. (Mix other veggies in now if making kimchi.) Place in mason jar and pack/pound down with rolling pin or other utensil. It is well packed when juice covers all veggies. If this doesn't happen, add filtered water until covered. Place large cabbage leaf on top of veggies then place shot glass filled with water on cabbage leaf to keep all vegetables submerged. Cover jar with a coffee filter or napkin and let sit at room temperature for 4 to 7 days. At day 4 begin tasting. When it reaches desired taste, remove the shot glass, place lid on jar and store in refrigerator.
Related Posts and Links:
What is the GAPS Diet and who can benefit from it?
Why we are doing the GAPS Diet
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