Photo by Ken Brown Photography

Photo by Ken Brown Photography


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Lazy Mason Jar Sauerkraut

Lazy Mason Jar Sauerkraut

As you may have noticed, I've gotten hot and heavy into fermentation. The benefits are so numerous with as little or as much investment on your part as you want to put into it. My newest, and quite possibly easiest, foray into the world of fermentation is my Lazy Mason Jar Sauerkraut. Made in a mason jar and with a bag of pre-cut coleslaw mix, it took around 10 minutes to make, and three days to ferment. Three ingredients, three days, so easy! Read below for the recipe.

1. Start with a 16-oz. bag of Tri-Color Coleslaw bagged salad. Any similarly-sized bag of sliced cabbage works, but this one is a blend of green cabbage, red cabbage and carrots. The best part is that this requires no cutting or slicing on your part! Winning! Place the mix in a large bowl. 

2. Add 1.5 Tablespoons of Celtic Sea Salt (you can use regular kosher salt, but Celtic has lots of good-for-you trace minerals in it), mix/massage the cabbage by hand for about 10 minutes. The cabbage will begin to make it's own liquid. If you are like me, you will A) Not believe that this dry, dry cabbage will actually make enough liquid to cover itself and B) Think that 10 minutes is a really long time when in fact it goes by really fast...anyhoo...

3. After about ten minutes and a good amount of liquid has been released, add 1 Tablespoon of garlic powder (optional) and 1 Tablespoon of cayenne (also optional-I like everything HOT!)

4. Put cabbage and liquid in a sterilized pint-size mason jar. Press it down so that the cabbage is completely covered by the liquid. I used my handy dandy glass fermentation weights to keep the cabbage submerged. Cover it with a cloth or paper towel and secure with a rubber band to keep bugs out while allowing for air to circulate.

5. Taste it in three days time to see if it's to your liking; typical time range for fermenting this sauerkraut is 3-10 days. The bubbles and white "scum" that forms on the top is totally normal and means that it is indeed fermenting. Just skim it off before consuming. Once it's reached the desired flavor, put a lid on it and keep it in the fridge.

6. Enjoy the yummy tummy-lovin' benefits!

© Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content. 

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