After many years of running the craft blog, One Hour Craft, I found myself writing more and more health-related articles. Healthy and natural living and nutrition have been a huge part of my life for a long time, so it was natural to want to write articles, tutorials and recipes. Put these interests together with a coeliac disease diagnosis and some neurological issues thrown in, and Sweet Juicy Life was born.
On this blog you will find recipes for natural skincare products, recipes for natural foods, articles written by expert health practitioners and much more.
For now, I want to share with you my recipe for sauerkraut. I usually add carrots to this recipe as they taste delicious and add extra nutrition.
Sweet Juicy Life’s Sauerkraut Recipe
Ingredients and Materials
1 Mason Jar with lid
1 Nut Milk Bag (or your can use cheesecloth to make your own)
1/4 green cabbage
1/4 purple cabbage
1 large carrot
1 tablespoon caraway seeds
2 teaspoons sea salt
500g natural yoghurt (I use Mundella pot-set which is jam-packed with probiotics but is only available in Australia)
Spring water to fill the jar (don’t use tap water as the chlorine and fluoride halt the fermentation process)
1. Place your nutmilk bag over a mason jar and pour the yoghurt into it. Suspend the yoghurt toward the top of the jar so that the whey drips into the bottom of the jar. The whey is a yellow colour. Leave this jar for 24 hours in the open. When it is done there will be a few inches of way at the bottom of the mason jar and in the top of jar there will be fermented cream cheese. This cream cheese is tangy and delicious and can be used to spread bread or bagels or anything you like. Just leave it in an airtight container in the fridge. It will keep for a few weeks, at least.
2. Slice your cabbages and grate your carrot. Measure out your caraway seeds.
3. Remove the nutmilk bag from the mason jar and you are left with the whey.
4. Combine all the vegetables in a mixing bowl. Add the caraway seeds and the salt
5. Add two tablespoons of whey to the mix and massage the vegetables with your hands for about five minutes. They will become a lot more limp and some of the juice will be massaged out of them when they are done.
6. Put the massaged vegetable into the mason jar and pour the left over vegetable juice in with it.
7. Pour another tablespoon of whey over the top.
8. Fill the jar with spring water, making sure that all the vegetables are covered. At this point many people will put a weight in the jar to push the vegetables down to make sure that they are not in contact with the air. This is optional and I have never had a problem with mould.
9. Seal the mason jar with the lid and leave it on the kitchen bench for 2 -3 days. As the fermenting process starts to take place you will notice little air bubbles starting to rise to the top of the jar.
10. After a few days make sure that the mixture has no pungent odour and has no mould on top. Place the jar in the fridge and use as a condiment with your meals. It is absolutely delicious to eat.
It takes good when eaten with just about anything, rice, sandwiches, quiches. I eat a little with everything.