Sauerkraut
& Fermented Vegetables
Sauerkraut is a very popular fermented food and many are surprised to discover how simple it is to make.
Simply slice half a head of cabbage thinly to make roughly 8 cups and add it to a large mixing bowl.
Sprinkle one tablespoon of coarse or fine Himalayan rock salt or sea salt over the sliced cabbage and massage it in until it becomes soft and juicy. There should be a pool of juice at the bottom of the bowl.
Pack the massaged cabbage, including all the juice, into a litre-sized jar and press down to get rid of air bubbles. Covering the top of the packed down slices with a full leaf of cabbage helps keep the air separate.
Place a cap on top of the jar LOOSELY to ensure the pressure does not build up too high inside.
Store the sauerkraut at room temperature to ferment. It may leak juice out of the sides of the jar so it is recommended to store the jars in a tupperware container.
The sauerkraut may be ready within 4 days but it becomes better with more time (up to two months). You can taste test it to see how sour you like it.
All content contained herein is intended for general information purposes and is not to be considered professional medical advice. Contact a reputable healthcare practitioner if you are in need of medical attention.