Kombucha sauerkraut
If there is one food that is considered "typically German" all over the world, it is sauerkraut! It is a pity that it has been a little forgotten in recent years. Because sauerkraut is without doubt a real local superfood. Only now, when fermented, natural foods are back in vogue, is it being rediscovered as a healthy delicacy.
Due to its numerous lactic acid bacteria, the post-war meal of the poor has become an important component of healthy nutrition. Today, it is eaten raw rather than soft boiled, because thanks to lactic acid fermentation it is full of vital microorganisms and valuable ingredients. Making sauerkraut yourself is also very easy. Here in our recipe the Kombucha culture of Wellness-Drinks accelerates and refines the fermentation process!
Healthy, crunchy Kombucha sauerkraut is very easy to make with finished Kombucha drink (go to Kombucha production). The whole thing is even easier with Kombucha vinegar.
Cut fresh white cabbage into fine strips with a plane. Mix the sliced white cabbage in a bowl with salt and, if desired, caraway, dried juniper berries, chilli and/or a bay leaf. For each kilogram of white cabbage, calculate about one heaped tablespoon of salt.
Knead and press the mixture in the bowl a little with your hands until the white cabbage starts to draw water. This helps the lactic acid bacteria during fermentation. Pour the mixture into a sealable jar. Press lightly and top up with the Kombucha drink or Kombucha vinegar until the cabbage is completely covered by liquid.
The basic recipe for Kombucha sauerkraut can be varied almost endlessly and deliciously. Instead of white cabbage you can also use red cabbage, pointed cabbage or Chinese cabbage. You can also add onions, garlic, raisins, small pieces of apple or carrot slices to taste.
Let the sauerkraut ferment in the closed glass jar in the refrigerator for at least a week, even better is two weeks. There should be as little air in the glass as possible. Attention: Please check regularly whether pressure has built up in the glass as a result of the fermentation - or close the glass so that excess carbon dioxide can still escape.
Sauerkraut is not only rich in lactic acid, vitamins A, B, C and various minerals. In winter, it has been the most important domestic and regional supplier of vitamin C since ancient times. In earlier times, when fresh fruit and citrus fruits were still in short supply during the cold season, only sauerkraut remained for a regular supply of the defense vitamin.
Sauerkraut is also low in calories, and due to fermentation, it even contains significantly more B vitamins than fresh white cabbage. The high content of vitamin B 12 makes fresh, raw sauerkraut a perfect food also for vegans who have to pay special attention to the supply of this vitamin.
Tip number one: Raw sauerkraut tastes wonderful if you sprinkle it with some precious linseed oil before serving. As a hearty, spicy ingredient in salads and raw vegetable dishes or as a side dish to many main dishes, it is almost always suitable.
Tip number two: Mixed with sweet fruits, such as pineapple, grapes, pieces of tangerine and peach from the can, the result is a round, particularly well-balanced sweet and sour taste. Simply delicious, healthy and practically without effort quickly conjured up!
Tip number three: With our starter culture for raw fermented vegetables, the fermentation of sauerkraut and other vegetables is particularly easy and safe, and the result tastes even better!
Note: All information and tips on our website have been selected and verified by us with great care. Nevertheless, we cannot guarantee for the currency, completeness and validity of the given data. We assume no liability for any damage and or accidents.
When following our recommendations, tips, and notes, please also use your own personal judgment and experience in the proper and safe handling of food.
