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Easy Sauerkraut Recipe from A Wilder Life

I’m in love with the new book A Wilder Life. And when I love something I LOVE IT and want to share it with everyone. Soooo I asked the author, Celestine Maddy, to be on the podcast (already recorded, BOOM) and if we could share a recipe from the book (here it is).

I’ve never actually made homemade sauerkraut. Which has everything to do with me not being patient enough to make it (it needs to sit for two to six weeks!) and nothing to do with not liking it. Because I eat it almost everyday. It’s got such great probiotics for the belly and just makes me feel good.

But after seeing these step by step photos, I went out and bought a giant cabbage and I’m gonna go for it this weekend. This book has really inspired me to slow down a little and enjoy the process of making + doing a bit more. Because as you’ll hear in the podcast intro, I really needed to slow down.

So excited for you to hear my interview with Celestine.
Until then, here’s an excerpt from the book about this recipe:

The process of making sauerkraut is somewhat magical. You take raw, frost-tolerant cabbage, add a little salt and a gentle massage, and this cool-weather staple is transformed into a probiotic-fortified, year-round condiment. Through the traditional preservation process of lacto-fermentation, healthy bacteria present on the raw vegetable and in the air grow on the raw vegetable and lower its pH, creating an environment too acidic for the toxins that cause botulism and mold. The luscious result is crisp, tangy, and a little sour—a bright complement to winter’s heartier fare.

This recipe was created by chef and food preservationist Michaela Hayes of Crock & Jar. It incorporates wild foraged chickweed and nigella seed (aka kalonji seed). If nigella is unavailable, caraway seeds—the traditional addition to sauerkraut—or fennel seeds can be used. For this recipe and all other fermentations, use whole spices and grind them in a dedicated coffee grinder.

{ Sauerkraut }
from A Wilder Life

3 pounds green cabbage (one medium, heavy head)
2½ teaspoons nigella seed (optional)
1 tablespoon coarse sea salt
1 cup chickweed, chopped

1. Remove the dark outer leaves and cut the cabbage into quarters. Remove the core and slice each wedge into ¼-inch-wide strips.

2. Place the cut pieces in a large mixing bowl, layering in salt and nigella seeds, if using, so that the cabbage begins to release its liquid.

3. Massage the cabbage to help the salt penetrate. Press down on the cabbage until it releases enough liquid to cover itself. This may take some effort. Press hard!

4. Weigh down the cabbage until it is entirely covered by liquid by placing a plate with a filled jar, weight, or can of beans on top. Any cabbage that is not submerged will rot. If after 24 hours the cabbage is not completely immersed in liquid, add a heavier weight.

5. Transfer the cabbage mixture to a jar. Place a weight directly on top of the cabbage mixture and cover the container with a kitchen towel and tighten with a rubber band.

6. Check the progress after 1 week; remove the weight, washing off any mold and removing any rotten bits. The cabbage below these spots is totally fine to eat. Taste it for sourness. Re-cover the cabbage if you want it even more tangy.

7. Check the sauerkraut once a week. Depending on your preference for sourness and texture, it should be ready 2 to 6 weeks from the date you began.

8. Once the kraut has become sour enough for your liking, put it in a clean container and store it in the refrigerator. This is a living food, so it should be consumed within 1 month.

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