Sauerkraut with Garlic
By: Elizabeth Roberts
Note: Fresh sauerkraut is a terrific way to get natural probiotics into your diet. Eating just one tablespoon of sauerkraut per day can be very beneficial to your health. This recipe is a personal favorite of mine because I love garlic.
Ingredients:
1 head red cabbage 1 head green cabbage
2 leeks, white & light green only, washed & chopped
8 cloves garlic, minced
4 Tbs salt
2 Tbs celery seeds
2 Tbs coriander seeds
1 Tbs yellow mustard seeds Distilled water (Do not use tap water, it may include chlorine and kill the good bacteria we want to promote)
Directions:
1. Sterilize two 1 quart, wide-mouthed canning jars and lids.
2. Cut cabbages in half, remove core, then cut into slices - the thickness is your choice, I prefer thinner slices.
3. Put sliced cabbage, leek, garlic, salt, celery seeds, coriander seeds, and mustard seeds into a very large bowl. Using your hands, mix thoroughly.
4. Let cabbage stand 10 minutes. Then use a wooden pounder or your hands to massage the cabbage to release the natural juices. Let cabbage rest 5 minutes, then pound or massage cabbage. Repeat this process 2-3 more times until you have a good amount of juice in your bowl and the cabbage is limp and pliable.
5. Pack cabbage mixture into canning jars a handful at a time. Use your fist to pack cabbage tightly after each addition. As you do this, the juices will release and cover the cabbage.
6. Leave at least 1 inch of space between the cabbage and the top of each jar, being sure the cabbage is covered with juice. If necessary, use juice from the bowl or distilled water to achieve this.
7. Lightly tighten cover, put jars onto a cookie sheet or glass baking pan (to catch any juice that escapes) and leave at room temperature (between 65-75 degrees F) for 1 week. Every day or so remove lids (be careful, there will be quite a bit of gas built up and the liquid may spray) to check that the cabbage remains submerged in liquid. If necessary, pack down, add more water, and replace lid.
8. After 1 week, transfer jars to refrigerator - store them either in the door compartment or on the top shelf, or if you have a basement or cellar that is no warmer than 50 degrees F you can store them there.
9. The sauerkraut is ready to eat at any time, but the flavors will continue to develop the longer it ages. I like it best after aging for 6+ months.