Good Morning readers! Today is Wednesday – that means I’m sharing a post that will save you money! In addition, you can head on over to The Thrifty Home to check out the Penny Pinching Party hosted there. There are lots of great tips for saving money over there!
My tip this week is making your own fermented veggies. Not only are you helping your gut by providing it with healthy bacteria, but it’s pretty cheap too! For instance, I made this sauerkraut for less than $2. Sure you can buy a cheap can of Always Save for practically nothing – but do you know how it’s made or what exactly is in it?? I purchased a head of cabbage on sale for $0.32/lb. So the cabbage cost less than a dollar; the jar was right around the dollar; and the salt and caraway are just minor cents. This is all natural, homemade, fresh and delicious!
Now that I know how important probiotics are for making sure your gut is in working order, I try to incorporate them into my diet any way I can. Lately, I’ve been fermenting my own foods. It is so easy and almost fool proof! I’m not kidding – this sauerkraut recipe may be the easiest one I’ve tried so far! Plus it tastes great! This makes 1 quart of sauerkraut.
1 head of cabbage
1 Tbsp sea salt
1 Tbsp caraway seeds
- Carefully remove about 2 outer leaves of the cabbage, keeping them whole. Wash them thoroughly to remove any dirt. Cut the cabbage into about 6 large chunks. Thinly slice the cabbage and place into a large mixing bowl.
- Sprinkle over the sea salt and caraway seeds. Gently massage and separate the cabbage slices. Continue massaging until the cabbage is soft and liquid is forming – this takes about 5 minutes so get comfortable.
- Using a funnel, pour the cabbage mixture into a clean quart jar. Push the cabbage down as far as possible and cover cabbage with clean outer leaves.
- Place a clean paper towel or cheesecloth over the jar and secure with jar ring or rubber band. You want to make sure the jar can breathe but does not allow any dirt particles to enter the jar.
- Place the covered jar in a dark place – bread box, pantry, etc. Check the jar after 24 hours. The liquid should be covering the cabbage and the outer leaves.
- If it is not, mix together some warm water and salt (about 1/4 cup water and 1/2 tsp salt) and pour into jar. Press down the cabbage each day to ensure it stays below the liquid. When the cabbage rises over the liquid, it can form mold.
- After about 5 days, do a taste test. If it is to your liking, seal properly and place in fridge. If not, let it set a couple more days.