Red Cabbage Sauerkraut

I'm so excited to share that my first ever sauerkraut has turned out beautifully. I'm Russian so it's funny that I am just now getting around to making it. Raw, unpasturized sauerkraut was commonly prepared when I was younger so I was excited to finally try a hand at it myself. I followed the method from Philip McCluskey's recipe but I simplified the ingredients list to just red cabbage and one carrot to test it out. Now that I got the hang of the method I'm excited to add other ingredients he suggests and experiment.

Homemade kraut is definitely cheaper than the raw unpasteurized stuff I found at my local health food store and much tastier. One of the health benefits of kraut is that it contains probiotic cultures that aid in digestion, as well as loads of vitamins. You can eat it by itself or mix in a tablespoon or two into your salads, it adds a tasty zing to your meals.