Sauerkraut in water kefir – 3 day ferment!!!
I made 3 600ml jars in this batch.
I absolutely love sauerkraut! It’s so cheap and easy to make yourself at home. Be sure to use quality organic produce and quality filtered water.
I do all a lot of my fermenting with Kultured Wellness starter cultures. Ferments take anywhere from 6hrs to 72hrs, so there is no waiting for weeks to try your scrumptious ferments. These beautiful, gut loving probiotic strains to helped us to move forward in our healing. They really make a difference.
The following strains are in the coconut water kefir starter that I use to ferment my sauerkraut, carrots with ginger and turmeric, beetroot kvass and lots of other vegetables, juices and fruit:
- Saccharomyces boulardii
- Lactobacillus gasseri
- Lactobacillus planetarium
- Lactobacillus Rhamnosus
- Bifidobacterium infantis
- Lactobacillus Salivarius
- Bifidobacterium Bifidum
- Bifidobacterium Longum
- Bifidobacterium Lactis
Sometimes our guts can suffer more damage from wild ferments while in an unhealthy state. So start off slowly, listen to your body and enjoy the wonderful creations to nourish you from the inside out.
| Prep Time | 15 |
| Passive Time | 3 days |
| Servings |
600ml Jars
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- 1/4-1/3 Large Cabbage Green or Red
- 2 Large Organic Carrots Julienne
- 1 stick Organic Celery sliced finely
- 1/2 tsp Fennel Seeds
- 1.5 cups Coconut Water Kefir Kultured Wellness cultures
- Filtered water to cover
Ingredients
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- Divide vegetables and seeds evenly in to your jars and push down firmly with every handful that u add.
- Pour in kefir and fill with water, leaving a few centimeters from the top.
- I use a cabbage leaf curled up to keep vegetables under water. You could try a shot glass or glass weight as an alternative.
- Place in dark cupboard. Once 3 days is up, pop it in your fridge. Consume within 2 weeks.
