Get Your Gut in Shape with Down and Dirty Sauerkraut

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Survival Sherpa

 

Get Your Gut In Shape: Down and Dirty Sauerkraut

 

I always wipe down the shopping cart handle with the handy sanitizing wipes at the grocery store. I’m doing my part in the war on germs being waged in our society. Anti-bacterial soap, anti-bacterial hand sanitizer are only the tip of our modern microorganism warhead. Pasteurized and irradiated food is a relatively new practice. Sterile is good, right?

Fermented foods have sustained humans for thousands of years. When it comes to our gut flora, exposure to bacteria is a good thing. Fermented foods offer the sterile gut a healthy dose of probiotics to help balance our intestinal flora. In a prolonged emergency or TEOTWAWKI event, the skill of fermentation will become very useful – even life saving. When the lights go out, a lot of sub 40 degree food will go to waste.

My sauerkraut will last for years if it had to. Around my house, it doesn’t stand a chance lasting a year.

Here’s my step-by-step process Down and Dirty Sauerkraut.

A.) Gather your ingredients. In this batch, I used one head of white cabbage, one head of red, and about 9 carrots, and some sea salt. You’ll need 2 or 3 wide mouth quart jars with lids. Always use glass to store the kraut to prevent acidic reactions with metal material. I used stainless steel pans to mix the kraut, but only leave it in long enough to mix it. You should really use non-reactive containers in the whole process.

 Get Your Gut in Shape with Down and Dirty Sauerkraut

 Get Your Gut in Shape with Down and Dirty Sauerkraut

B.) Shred the cabbage or other vegetables you want to add to your kraut. I use a food processor for a down and dirty (quick) method. Some folks like to slice it with a knife to get the desired length on the kraut. If you’re fortunate, you own a cabbage shredder.

C.) Spread a layer (about an inch or so) into big container. Sprinkle some sea salt over the layer. How much? I don’t know. I don’t make stuff with exact recipes. You may also like to add a tablespoon of caraway seed. I’ve never tried it, but have heard it’s good. Keep adding layers of cabbage and salt until all the veggies are in the container.

 Get Your Gut in Shape with Down and Dirty Sauerkraut

Food processor with some red cabbage below.

 Get Your Gut in Shape with Down and Dirty Sauerkraut

 Get Your Gut in Shape with Down and Dirty Sauerkraut

D.) I put all the shredded future kraut into a larger container. You should let the mixture set for about an hour (some recommend 24 hours – but who’s counting) to let the salt begin drawing the moisture out of the veggies. I didn’t wait since I used stainless steel this time. I just started squeezing the juice out. You’ll notice the brine starting to pool at the bottom of your container. Keep squeezing. Some folks call it messaging. I brutalized my kraut for about 20-30 minutes.

 Get Your Gut in Shape with Down and Dirty Sauerkraut

E.) Once there’s a fair amount of brine in the bottom of your container, start filling the quart jars. I try to leave about an inch of head space. As you fill the jar, you’ll want to use a utensil to pack the kraut layer by layer. I used a big wooden spoon. The micro lovelies like it packed tight to better do their thing. Fermentation.

 Get Your Gut in Shape with Down and Dirty Sauerkraut

F.) Once filled, make sure the veggies are covered completely with brine. I’ve seen people use a piece of cabbage to cover the kraut with a weight of some kind. I didn’t use that method. I just made sure I had enough brine to cover. Use any left in the big container to pour over the jar contents. If you don’t have enough brine, use distilled water and a little sea salt mix until dissolved. Then pour enough to cover. Cap the jars with lids and screw the rings down loosely. Check the jars every day or so to make sure the brine is still covering the kraut. You may have to press the kraut down on each check up to ensure it stays submerged.

 Get Your Gut in Shape with Down and Dirty Sauerkraut

G.) Label the lid with the date of processing. Put it away and let nature do the rest. I let this batch sit for about a week. I just opened a jar and enjoyed its goodness.

I just found 4 crocks at a yard sale this morning. I paid seven bucks for the whole lot. I plan on using the largest on my next batch of sauerkraut.

Doing the stuff,

Todd

Go visit Todd at his place and learn more about preparedness!

Ornamental Rule Lines in Different Design 2 150x44 Get Your Gut in Shape with Down and Dirty Sauerkraut

This article is hopping around the following Blog Hops:

Homestead Barn HopWildcrafting WednesdayFrom the Farm Fridays, Simple Saturdays Blog Hop, Simple Life Sunday Blog Hop.

Copyright:

This article may be contributed to third-party sites, but it is COPYRIGHTED, and it may not be USED in any form or shared without my written permission.  If you are interested in this article or any of Simply Living Simply articles, please contact Kat Yorba; Author and owner of Simply Living Simply directly for republishing information.

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Medical Disclaimer:

Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance.  The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.

Ornamental Rule Lines in Different Design 2 150x44 Get Your Gut in Shape with Down and Dirty Sauerkraut

About Kat Y (Simply Living Simply)

I am a "red-neck country wife" to one wonderfully amazing man, mother to many outrageous children, daughter of the ONE Glorious God. Learning to be more self-reliant & self-sufficient in a semi-homemade, homesteading way!
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Comments

  1. Thanks for sharing with your readers, Kat! Hope y’all had a happy Thanksgiving!

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