Sauerkraut is something you've probably seen a few times in your life, maybe on a Bratwurst or on a Reuben sandwich, but did you know about its many benefits? Sauerkraut is fermented cabbage and is loaded with probiotics, Vitamin K2, and increases Vitamin C amounts by 20x. It can help strengthen and balance your digestive and immune system, making it a great addition to your diet.
Ingredients: makes 1 quart
-
1 medium green or red cabbage (Save one large leaf of the cabbage)
-
2 shredded carrots (optional)
-
1-2 tablespoons - Celtic sea salt
-
If more water is needed, use purified non-chlorinated water
Directions:
-
Thinly slice cabbage with a knife, mandolin, or the slicing blade of a food processor.
-
Put the shredded cabbage in a large bowl with the salt and massage until the juices are released (about 7-10 min)
-
Add the carrots and mix until well combined, then stuff everything in a wide-mouth mason jar. The top of the cabbage should be at least 1 inch below the top of the jar.
-
Make sure all the vegetables are covered completely with liquid. Add water to cover as needed and place the extra cabbage leaf on top as a weight to keep all the vegetables submerged under the liquid.
-
Cover tightly, and keep at room temperature for 7-10 days. You can check and taste the sauerkraut around day 5, and it tastes best around day 7 to day 10.
-
Place in the fridge. (Can last you months!)
