Sauerkraut is a great natural probiotic. We love putting it on salads for a tangy flavor! Making it at home is so much cheaper than buying store-bought, and it tastes way better too. Try it out! Fermenting foods can be intimidating, but this step by step instruction will take you through the whole process.
Ingredients: Fills one 25 oz. jar
- 1 head green cabbage (8 cups unpacked), finely chopped
- 1 & 1/2 Tablespoons sea salt
Directions:
- Add the chopped cabbage and salt to a large bowl and massage it with your hands for ten minutes. Liquid will start to come out of cabbage.
- Pour the mixture and liquid into the clean 25 oz. jar. Push the cabbage down with a spoon so it’s compacted. Make sure the liquid covers all of the cabbage. If not, add some filtered water to cover. Seal the jar with the lid.
- Store in a cool place, such as on your kitchen counter, away from the oven. Every other day for seven days, open the jar to release the pressure and push the sauerkraut down with a spoon, so that it stays below the liquid.
- After a week, taste it to see if you like it, then store in the fridge and use the sauerkraut for up to one month. If you don’t like the taste and prefer it more sour, repeat step 3.
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