Homemade Sauerkraut

Grab a $2.00 cabbage and make your family a traditional food that is literally a powerhouse of vitamins and minerals. Fermented foods are so important for gut health. This particular recipe can be flavored in several different ways and is worth so much more than it costs!

Ready in 3 days

Serves 8-10 people

Ingredients

• 1 head of cabbage that has been core and shredded or chopped, depending on your preference.

• 2 tbsp of salt

• purified water

  
  

Preparation

1. Chop the cabbage up however you prefer. I think very small bits are best.

2. Place the cabbage and salt in a large bowl and, with a wooden spoon or a meat hammer, pound the cabbage for 10-15 minutes. You are looking for cabbage to have released it's juices.

3. Then, transfer the cabbage to a quart-sized jar, or bigger, and fill with water.

4. The water should cover the cabbage by an inch at least.

5. There should also be room for the mixture to expand (at least 2 inches from the top).

6. Seal the jar tightly and leave on the counter at room temperature for 3 days.

7. Enjoy!

   
   

Tips

1. If your kitchen is cold, it may take longer to ferment; if it is warm, it may ferment faster. Generally, a kitchen that ranges from 68-73 degrees is a good range for a 3-day ferment.

2. Other spices that can be added for more flavor are: dill, caraway, chili peppers, fennel, turmeric, garlic or ginger.

3. You can also add other produce such as: apples, onions and carrots.