This homemade raw vegan sauerkraut recipe is not only delicious and perfect for adding to any of your savory dishes, but it is also incredibly healthy. It contains naturally-produced good bacteria. They are critical for our gut health, which helps our mood, immune system, digestion, and so much more.
Another great benefit of homemade raw vegan sauerkraut is that during the fermentation process, the small amount of salt used in the kraut will intensify in flavor. This means that when you add this to your salads ad other dishes, you will not need to use as much salt.
Sauerkraut is a very traditional food in my Ukrainian family. And like every family, I also have a grandma who has very specific for making this little miracle. I’m going to share our family secrets with you here! Are you ready?
- 1/4 of a green cabbage
- 1 large carrot (or 2 small ones)
- A few pinches of good quality sea salt
- Chop the cabbage into thin little strips (you can also use your food processor for this).
- Grate the carrot on a large grater setting.
- Put everything in a bowl – but use a natural bowl (I use porcelain; this is important for allowing the bacteria to develop correctly).
- Put some salt (unrefined, of course) on your fingers, and mix the carrot and cabbage very gently. Continue this process until you've mixed the whole thing, adding salt each time you toss. I use about a tablespoon of salt for the whole thing.
- Make a fist, and press down the mixture (again, very gently), into your bowl. Then, with your middle finger, make little holes in the mixture to allow the bitterness of the fermenting cabbage to come out.
- Warm some water on the stove. I usually boil water in a kettle, but DO NOT bring it to a boil. Mix cold and warm water in a porcelain cup – what you're looking for is water that is barely warmer than room temperature.
- Pour the water on your Sauerkraut mixture. Pour enough to cover, and a tiny bit more – but not more than that.
- Cover with lid and allow to ferment for about 8-10 hours.
- After 8-10 hours, use the side of a spoon to gently make little cavities in the mixture, again, to allow the bitterness to slip out. Do this as often as possible – about 4-5 times daily.
- After 1 day, taste your Sauerkraut and decide if it's ready. If not, allow it to ferment a bit more.
- When ready, put the entire thing (including the yummy liquid!) into a glass jar and store in the fridge. It stores for about a week, so I make small batches – it takes minutes to make anyway.
Homemade Raw Vegan Sauerkraut Salad
Now that you know how to make your homemade raw vegan saukeraut, let’s use it in an absolutely delicious and simple salad. This is just one example of the many uses of this homemade raw vegan sauerkraut. I also like to use the liquid in raw vegan cheese.
- 2 colorful bell peppers
- 2 tomatoes
- 2 cucumbers
- 1 onion (red or white)
- 1/2 very ripe avocado
- Juice of 1/2 lemon
- 5 tablespoons of Sauerkraut, or more
- 3 cups greens of choice – lettuce or spinach, or others
- 1-2 tsp of Caraway seeds
- Chop all of the vegetables
- Sprinkle with lemon juice, caraway seeds, and sauerkraut
- Use your hands to massage everything with the avocado
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