Sauerkraut is one of the healthiest things you can eat for your digestive and overall health.
It’s super easy to make (and so much cheaper than the store), too!
How to Make Homemade Sauerkraut
Ingredients
- 5 pounds green or red cabbage, shredded
- 3 tbsp good quality salt
- 2 tsp caraway seeds, if desired.
Instructions
- In large mixing bowl, mix cabbage thoroughly with salt and caraway seeds, using very clean hands (see video).
- Let stand for 10 minutes.
- Pack cabbage mixture down into a large glass jar.
- Top with a lid smaller than the opening of the container and place a smaller glass jar filled with water on top of the lid.
- Place in cool area overnight (65 to 70 degrees F).
- In a day, the cabbage should have given up enough liquid to be completely submerged.
- The jar serves as a weight to keep the cabbage submerged and away from air.
- Press the cabbage down ever day or so for between 1-2 weeks (depending on how sour you want it) releasing air bubbles that develop during the fermentation process.
- Transfer to an airtight container and store in the refrigerator for up to 6 months.
2016 Camille's Paleo Kitchen
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