August 06, 2010

Homemade Lacto-Fermented Sauerkraut


Lacto-fermenting is a great way to preserve some veggies. For my first time I went with Sauerkraut because it's a snap. Cut some cabbage, mix with whey (the leftovers from the Homemade Greek Yogurt), put in a jar or plastic bag, and presto change-o! Sauerkraut.

It may not taste like that store-bought, vinegar-laden sauerkraut some of us are unfortunately use to, but that's likely to make it that much better. Yeah, this is slightly unusual - what can I say? I love experimenting.

Did you know lacto-fermenting is one of the oldest forms of preserving? Doesn't that just make it that much more special? Don't worry, if you're not into whey, use salt. It takes longer and you're overloaded with salt, but it works. Enjoy!


1 medium cabbage, shredded
1-2 cups whey
optional: salt


1. Pound, mash, etc the shredded cabbage to release some of the juices. Try mixing in some of the whey to help with this.
2. Put cabbage into a bag or jar. No oxygen must be present, so whichever method works best for you.
3. Add the rest of the whey and any water, if needed. Add salt as well if desired.
4. Let sit for 3-5 days. The cabbage will change to sauerkraut before your very eyes (well, sorta).
5. Taste test, and if delicious, store in the fridge.

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