DIY – 10 minute sauerkraut and two weeks of patience


A short overview on how you can simply put together a homemade sauerkraut in less than 15 minutes, and let your patience do the work for you (two weeks).
Basic DIY fermentation would be the very first thing I’d recommend as it is first and foremost the most accessible way of preserving any current food reservoir. Any vegetable sources except if you wish to ferment your own potatoes; for I do not see any practical use of it other than letting it alcoholise overtime.
For every 100g of sauerkraut (as accordingly to Google® searches) you will get:
  • 19 calories, 0.1g fats, 4.3g carbohydrates (2.9 of which is fibre) and 0.9g protein
For every 1 cup (as accordingly to Google® searches) you will get:
  • 27 calories, 0.2g fats, 6g carbohydrates (4.1 of which is fibre), and 1.3g protein
I would hastily recommend taste checking every seven days. You should aim for feeling that “fresh” and “cool” after-taste beyond just the salty and sour initial impression. I would not consider fermenting in warm open space further than 14 days any more necessary. It will continue to ferment in the fridge anyway.
Much like fresh onions (without carbs) – Sauerkrauts are handily flavourful on its own due to its strong, pungent salty and sour taste (with a “fresh” aftertaste). Only apply in small to medium amounts (less than a cup) onto existing eggs, and butter to add flavour if you are comitting within Ketogenic Diet regime. There is much debate over which type of salt is best for the overall fermentation. Hence I can only leave it up to you to decide as accordingly to what is economically available.
So all that it takes is some chopping, grinding (as well as forearms workout) for 10 minutes – What have you fermented during your lazy afternoon Sundays? Leave a comment below!

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