Wardeh’s book The Complete Idiot’s Guide to Fermenting Foods is an excellent beginner’s guide to fermentation. I’ve been searching for exactly this book and I was so pleased Wardeh could provide me with a copy. This is just the first recipe among multitudes that I’ll be trying from the book. I’m super excited about the homemade tempeh recipe and can’t wait to get my order of tempeh starter in the mail to try it out. Sauerkraut is a bit of a family tradition (my grandparents came over from Germany in their youth and were big fans of home-fermented kraut in a giant barrel). So I’m super excited to try my hand at this barrel-free version.
Ingredients
1 head cabbage, shredded3-6 cloves garlic1/2 Tablespoon kosher salt1/4 cup wheyInstructions
Combine ingredients in a mixing bowl. Cover and let sit at room temp for 30 minutes. Remove towel and pound with a potato masher. Transfer to a wide-mouth jar. Press down firmly so liquid comes to top of mixture. Leave 1″ space at top and cover tightly.
Leave at room temp for 3-7 days. In the first 24 hours, open jar and press down firmly on ingredients a few times. When fermentation is complete, transfer to cool storage.
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The Results
Wow. So simple! And so delicious. I absolutely love this saurkraut and I can’t believe how easy it was to make. Set it and forget it. It was a great topping at our hot dog party. I had mine on LightLife Smart Dogs with caramelized onions and a bit of mustard.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked, Bake with Bizzy, Hearth and Soul Hop Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
Hi Kristi,
I just love homemade Sauerkraut and this is a great recipe. It looks delicious! Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I never realised that it was so straight-forward to make homemade sauerkraut! I bet it tastes so much better than store bought too. It looks delicious in the photograph swell!