Simple Sauerkraut Recipe:
1 1/2 lbs of green and or red cabbage, finely shredded
1 Tablespoon sea salt
Love ~ this is the most important ingredient
1. Shred or cut up your cabbage in a large bowl. I like to use one green cabbage and one red cabbage
2. Massage high quality sea salt into the cabbage. I like to taste test as I add the salt. If it tastes like a potato chip, you are going have good kraut!
3. Cover the cabbage with a pate and let it rest for 30 minutes to allow the salt to draw the liquid out. This is optional, if you are rushed for time. Keep massaging and then pack it into a wide-mouth, quart-sized mason jar. Use a wooden spoon to really pack down the cabbage into the jar to release the liquid. The cabbage should be at the shoulder of the jar and have about one inch of liquid covering the cabbage.
4. If there is not enough liquid, because of the type of cabbage or age of the cabbage you can add a brine, just enough to cover the cabbage. I prefer to not add brine, so wait and see if after 24 hours the cabbage has produced more liquid before adding the brine. For the Brine, dissolve 1 teaspoon of high quality sea salt in 1 cup of spring or filtered water. No tap water please.
5. Put the lid on nice and tight. Leave it on your counter to ferment for 7-10 days. Taste test and when it has the right amount of tang for you, put it into your fridge and enjoy!
It starts to get fun and interesting when you add other veggies and spices, like onions, turmeric or caraway seeds. Adding a little heat is delicious as well.
Feeding the gorgeous bacteria living in your belly, fermented foods, is important for your health and well being.