Field note 12 of 74 WHAT'S IN THE SCOOP
Sauerkraut: two ingredients, one jar
The live culture in our pouch, and how to start your first jar of sauerkraut.
Modern Savage
Most live cultures are fragile. Heat, time and a warm shelf all work against them. The one in Modern Savage, Bacillus coagulans, travels as a spore, the way a seed travels, with a hard coat around it. That's why it can sit in a pouch in a kitchen cupboard.
It's one part of the scoop. The rest includes organs, beef protein and collagen, inulin from agave and dried baobab fruit, greens, dates and berries: one scoop a day, 28 to a pouch.
There's an older way to keep cultures alive, and it needs no pouch at all. Sauerkraut is the easiest to start with: cabbage, salt and a jar. The salt pulls the water out of the cabbage, and the cabbage sours slowly in its own juice.
Try this: your first jar of sauerkraut
Finely shred one white cabbage, about 1kg, and weigh it.
Add 2.5g of salt for every 100g of cabbage. Scrunch it with your hands for ten minutes until it sits in its own juice.
Pack it hard into a clean jar so the juice rises over the top. Weigh it down with a small bag of water.
Leave it at room temperature, out of the sun, for one to three weeks. Taste it every few days.
When you like the sourness, put the lid on and keep it in the fridge.
Keep the cabbage under the liquid. If it grows fuzzy mould or smells rotten rather than sour, throw it away.
Our scoop needs no waiting: one a day in milk, a smoothie or pancake mix. Subscribing costs less than buying pouches one at a time, with free delivery every 28 days. The price for your country is on the page.
