The fermentation of Sauerkraut creates useful probiotics, which is beneficial for our overall health and wellness. The basic sauerkraut consists of only three ingredients, however I have found that there are so many other fun recipes to make for the whole family.
1: MAKE YOUR OWN PROBIOTICS – EASY HOMEMADE SAUERKRAUT
Many hands make light work. Start them young, include them in the process and they’ll likely be begging for more.
This recipe is great for first-time fermenter’s, with an abundance of questions that arise when making your first batch of sauerkraut. “What should it look like?” or “What should it smell like?” for example.
2: BEET GINGER SAUERKRAUT
There are beautiful step-by-step photos in this recipe, along with troubleshooting tips. You’ll see the use of the Kraut Source Fermentation Lid, which I reviewed in this post.
“The beets add a bit of sweetness—plus, the color is fantastic—and the ginger is so flavorful, it provides a little bite.”
3: DILL AND CARAWAY SAUERKRAUT
A nice combination of two classic sauerkraut spices: dill and caraway.
And this little nugget on the rate at which fermentation unfolds is a new one for me:
“Dill is known to be anti-microbial. I have discovered that vegetable ferments that use anti-microbial foods, such as peppers, garlic and ginger ferment faster.”
4: DILLY DELIGHT SAUERKRAUT RECIPE
This is my favorite recipe, and it uses just three ingredients: cabbage, salt, dill (fresh or dried).
5. FENNEL SAUERKRAUT
This recipe is for a 3-quart (liter) batch of sauerkraut. To convert to a 1-quart batch, use approximately 1/3 of each ingredient: 1 teaspoon instead of 1 tablespoon and a scant 1/2 teaspoon instead of 1 teaspoon, for example.
6: GINGER BEET SAUERKRAUT
An optional seasoning – cardamom seeds – adds a unique and pleasant nuance.
7: GINGER CARROT SAUERKRAUT RECIPE [A MELLOWED SWEET & SPICY BITE!]
“My family can never get enough of Ginger Carrot Sauerkraut, so I tend to make a big batch of it every fall in my 10-liter crock. It is full of sweet carrots and has a touch of spicy ginger to add a nice depth of flavor and help with digestion – along with all those magical microbes living in the sauerkraut.” – Holly