Sauerkraut is full of billions of probiotics which outweigh any commercial probiotic by a landslide. It is easy to make at home in the kitchen and the benefits are immeasurable.
What You Will Need:
Medium to Large head of Cabbage
2 Tablespoon Mineral Salt
Quart Size Mason Jar
Fermenting Lids
Weights
Instructions:
1. Take a large head of organic cabbage and chop it finely.
2. Place your chopped cabbage in a large bowl.
3. Add 2 Tablespoons of mineral salt and stir in the cabbage to coat evenly. Allow this to sit for a few minutes.
4. Use your clean hands and start to squeeze and massage the cabbage. This process can take about 15 minutes. The cabbage will start to release juices and wilt- this is what we want.
5. Pack your cabbage tightly into a quart-size wide mouth mason jar. You will want to continue to press the cabbage down tightly with your fist trying to eliminate any air pockets. This will help to prevent the cabbage from rising up and developing mold.
6. Leave about 1 inch of room from the top of the jar. If needed, you can add additional brine/ filtered water to your kraut. We want the cabbage to be submerged and covered in brine. You can use a large piece of cabbage or a weight to keep the cabbage below the brine.
8. Place your lid on, and allow this to ferment at room temperature. The warmer the temperature, the faster the ferment. This can take 4-12 days, some choose to allow their sauerkraut to ferment longer, it depends on taste preference. Do not open your lid unless your ferment is done. Look at the color and limp of the cabbage. The lighter the color, the more it has fermented.
9. Enjoy the wonderful jar of beneficial probiotic wonder!
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