Cabbage is one of those vegetables that has a hard time making it into the usual dishes for most people that consume a modern diet. Learn how you can incorporate this nutrient dense food into your family’s diet.
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Harnessing gut health has been one of the most satisfying changes our family has been making in recent years. This is because it is so empowering knowing how the body functions and how to look to the gut for the root cause of many illnesses. Our gut holds 80% of our immune system and that means it is linked to many illnesses and symptoms, even things you wouldn’t think would be related.
My kids have all struggled with eczema specifically to some extent. I love that I can feed them a whole food to add probiotics to their gut to help eliminate inflammation, ie eczema. Sure, I could buy expensive probiotics but God has given us real food to heal our bodies and it’s a WAY cheaper option to use food for nutrition, rather than a supplement.
One of my favorite things about sauerkraut is that there are so many flavors that it can take on, depending on how you prepare it. Our favorite way to consume cabbage is to make it into plain Jane sauerkraut. Adding seasonings and seeds of different kinds will change it up as well.
Some Benefits Of Eating Cabbage
There are many benefits to eating cabbage. Cabbage can prevent harmful elements and diseases from affecting our bodies. Preventing cancer and protecting against radiation are two of the most impressive benefits, according to sources such as WebMD. Improved digestion and high nutrient count, especially Vitamin C, are enough reason for me to decide to incorporate cabbage into my family’s diet. All the other added benefits are a bonus!
Cabbage leaves can also be used as a sort of medicine by relieving symptoms of Mastitis in nursing mothers. However, using the cabbage leaves for a prolonged period can decrease milk supply, so use only for a short time and always consult your Physician or Midwife before use.
5 Of The Best Ways To Eat Cabbage
- Homemade Sauerkraut
- Cabbage Soup
- Corned Beef and Cabbage
- Cole Slaw
- Sautéed Cabbage and Onions
What Is Sauerkraut?
Sauerkraut is a fancy word for fermented cabbage. The process of fermentation adds beneficial bacteria to the cabbage. It is great for improved digestion and strengthening the immune system by keeping the gut healthy. Making this recipe is so incredibly easy that you’ll wonder why you aren’t doing this already in your home!
Homemade Sauerkraut Recipe
- Food processor, we like this one for our Ninja
- Cutting board
- Large bowl
- Mason Jar, wide mouth with ring
- Fermentation Kit– you could also use a rock in a ziplock bag and a loosely fitted lid if you do not have a fermentation kit.
- Medium head of green Cabbage
- 1 Tbsp. Sea Salt
Homemade Sauerkraut Instructions
Begin slicing the head of Cabbage into chunks and place into the food processor. Discard the core of the Cabbage. Reserve a Cabbage leaf for the last step.
Pulse until the Cabbage is shredded to the desired size. Remove from food processor and place into a large bowl. You could also just slice the cabbage thinly if you do not have a food processor.
Sprinkle salt over the shredded cabbage and massage with your hands or with pickle packer from the fermenting kit. Once the Cabbage starts to sweat and release a decent amount of liquid, transfer the cabbage ,and the the brine it created, to a mason jar.
Place reserved Cabbage leaf over the shredded Cabbage in the jar and press down. The shredded cabbage should be submerged completely below the brine.
Place a fermentation weight, or rock in a Ziploc bag, on top of the cabbage leaf to keep the cabbage submerged below the brine during fermentation.
If using a fermenting lid, place it over the jar and secure with ring. If not using a fermenting lid, place a mason jar lid on with a ring loosely over the jar.
Allow to ferment on the counter until it has reached desired sourness. I usually check mine after about 5 days and end up leaving it for a few more days. Watch the ferment carefully to be sure mold is not growing. Be sure the cabbage stays submerged below the brine for the entire duration of fermentation.
Sauerkraut will sweat as it ferments. I recommend setting a dish of some sort underneath the jar for the duration of fermentation.
Some Of Our Favorite Ways To Eat Sauerkraut
Once your family gets used the sour taste of sauerkraut, they will want it with every meal. My toddler has surprised me in this way. Because I introduced sauerkraut to him as an infant, he now loves the taste and never complains about eating it. In fact, he usually asks for seconds.
We use it as a side to any dish that is missing a veggie. A lot of times I’ll fix up a meat and potato meal and need some kind of green veggie to go with it. In this way, sauerkraut saves the day, every time!
We often eat this probiotic rich food at least twice a day. It makes it’s way on our plate with fried eggs and hash browns for breakfast, or over a bowl of chili for dinner. I love how versatile it is and how easy it is to prepare. It’s even good in wraps or along side sausage dishes.
Sauerkraut will also keep for a long time in the fridge, due to the fermentation. I’ve had a jar in the fridge for up to 6 months and it was still so good.
Because this has become a family favorite, we eat about 1/2 gallon of homemade sauerkraut per month. I suggest making it in bulk, once your family starts regularly consuming sauerkraut to save time.
If you make this recipe, I’d love for you to come back and give it 5 stars!
For more wholesome recipes from My Abiding Home:
- Homemade Sourdough Tortillas with Einkorn
- Easy Homemade Mayo In The Food Processor
- Homemade Einkorn Sourdough Berry Pop Tarts Simple Recipe
- How To Make Buttermilk From Raw Cream
- How To Make Cream Cheese With Raw Milk
How To Make Sauerkraut With Two Ingredients
- Food processor
- Large bowl
- Cutting board
- Quart size mason jar
- Fermentation weight or rock in a Ziploc bag
- Fermentation lid or regular mason jar lid and ring
- 1 Medium head of cabbage
- 1 Tbsp. Salt High quality Sea Salt
- Cut up your cabbage into chunks. Discard the core. Reserve a leaf for later step.
- Add cabbage to food processor. Pulse until cabbage reaches the desired size.
- Dump cabbage into a large bowl. Sprinkle salt over top.
- Massage the salt into the cabbage until a brine is created.
- Fill a quart sized mason jar with the chopped cabbage and the brine.
- Place cabbage leaf on top and then either a fermentation weight or rock in a Ziploc bag. This will keep the cabbage submerged below the brine during fermentation.
- Top the jar with either a fermentation lid or regular mason jar lid and ring, loosely.
- Allow to ferment on the counter for 7-14 days, whenever it reaches desired taste.
- I recommend using Organic cabbage, however, cabbage is considered one of the “clean 15.”
- Place a plate under the jar during fermentation to catch any liquid coming from the jar, the cabbage will “sweat” as it ferments.
- Check the jar every few days to be sure the cabbage is still submerged below the brine. If you don’t, you could miss some mold growth. I have saved a ferment with mild mold growth before by just scraping it off and cleaning the weight.