Making Saukerat.. Is as easy as 1-2-3. And it’s benefits to the gut is absolutely amazing. The fermentation process is the only lengthy thing about making Sauerkraut… And for that part all you do is check it every day for the next 1-2 weeks.
Ingredients
Organic Cabbage
Salt
Instructions
- Chop up half organic cabbage. You can use a whole, but half is definitely more than enough to last a couple weeks
- Put chopped cabbage into a bowl and add 2-3 tablespoons of salt to help cabbage release water.
- Knead cabbage to help soften and release cabbage. Knead a lot! The first time I did this, I hardly knead it a lot and it didn’t creat enough water.
- Add water if cabbage is not submerged. Press down cabbage to keep it submerge in water.
- Use a plate and place something heavy on top to keep cabbage submerged and avoid rotting.
- Cover and allow to ferment for 1-2 weeks. Or you can put into a jar. After day 1, I usually transfer to a jar and place a glass that will still leave the 1cm space to allow fermentation. Then cover, let fermentation take place.
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