The Sauerkraut & The Kettlebell

kettlebell kraut pp

Cabbages were in good supply at the beginning of the month so I took the opportunity to refine my sauerkraut making ability with the aid of my kettle bell which worked very well. This extra weight really did put pressure on the cabbage and allowed for a good amount of liquid to cover the ingredients before putting into jars.

I have been very impressed with the locally sold sauerkraut made by a local woman so I wanted to model my latest few batches on her particular sauerkraut. I cut the cabbage much finer than I normally do and added some pink salt as I went, layering it with the cabbage in the bowl. Then added shredded carrot and some caraway seeds. A little sugar can be added, though I did not add sugar to these batches and they turned out well enough to my taste.

The result is a crunchy, very refreshing, very simple sauerkraut which I enjoy with my meals.

kraut pp.png

My favourite meal currently is finely cut salad greens from the garden – usually lettuce, rocket, some Russian Kale. Depends on what there is seasonally. Some onion greens or chives. Maybe some herbs like thyme or oregano. I top this with olives, chopped avocado, sardines either canned or locally caught sardines pan fried and of course some sauerkraut. Perhaps also some pickled gherkins finely diced if there are any around and a nice olive oil. In this instance the oil is infused with lemon oil which makes for a tasty salad and meal all up.

This is the kind of meal I was having regularly at the beginning of the year and I found it very sustaining. Surprisingly so actually. I think the secret was in having avocadoes and greens with a really, really generous dousing of olive oil or home made mayonnaise (with olive oil!).

I shall return to consuming it. It is quick. Simple. Very rewarding. And means I get to spend at least a few moments in the garden checking things over as I harvest the salad.

6 thoughts on “The Sauerkraut & The Kettlebell

  1. I tried adding caraway seeds to a recent batch of sauerkraut I made but it went mouldy. I think I should have washing the seeds in boiling water, so might try again by doing that.


  2. When we make a lot of it at the same time (when there is a surplus of cabbage from another source), we can it. I don’t recommend it. It works if it is the only option, but cooked sauerkraut is only good hot or warm, such as with a pork roast. Smaller batches that are not canned are of course better.


    1. I’ve not tried canning. I had a really nice batch the other week and drank the broth at the end of the jar which I’ve never really been game to do before . . . but it was really delicious and refreshing with a nice tang. I can see why people think it is often the best part!

      Liked by 1 person

      1. It is easier to can sauerkraut than it is to can unfermented cabbage. Plain cabbage needs to be pressure canned, which makes it mushy. Sauerkraut can be canned as easily as tomatoes, but it also gets cooked. That is the problem. I really don’t know how long it lasts without canning, but it must last a good long time.


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