Sauerkraut, crauti, capuzzi.

I always wanted to make my own sauerkraut kraut, I made It eventually.

Yes and it is very simple. You will need only 2 ingredients:

  • Cabbage
  • Salt

When you choose to make any probiotic food make sure you go to a local organic market and buy the freshest items.

Organic fruit and vegetables are rich in microbes, enzymes, and other little creatures that help the fermentation and enhance the final taste.

So once you got your organic cabbage, red or white doesn’t make any difference you can start the procedure to prepare the sauerkraut.

You will  also need a crockpot, I’ve used a large 3,8 lt glass pot. And I have crated my own press with a weight and a rigid plastic strainer.

Let’s start by shredding the cabbage into thin slices using a mandolin or if you are a skilled chef and you know how to use a knife use a sharp knife.

Start by putting a tbsp of Himalayan rock salt on the base and then 1 cm of shredded cabbage continue in this pattern until you reach the neck of the pot.

Press it down and every day increase the weight to help the vegetable release its water.

If after 4-5 days the cabbage is not covered in its own juice prepare a light brine with 6% salt for a litre o water, and cover the veggies.

Now put a cheese cloth on top of the pot and leave it to ferment for 6-8 weeks.


If there is any mouldy part, don’t panic as long the actual sauerkraut doesn’t touch the mould nothing can happen. Make sure before you take out a spoon of krauts, that you take out the mould.

My method is very simple, I either use the skimmer, or I tap gently some wet paper towel on top of the mould and most of the times I’m able to get rid of the mould in one only shoot.

Here is a beautiful Northern Italian soup that you can try to make with the soueekrsut and few extra ingredients.

Enjoy your sauerkraut…

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