Simple Sauerkraut

By karenluvslife

Probiotic rich, economical and full of essential vitamins.

Ingredients

• Optional:
• 1 kg cabbage – 1 large cabbage (red or white/green)
• 1 tablespoons Celtic sea salt or Himalayan crystal salt
• 1 tbs fresh grated turmeric or powder
• 1 tsp freshly ground black pepper

Details

Servings 30
Preparation time 30mins
Adapted from karenluvslife.blogspot.com.au

Preparation

Step 1

Wash the cabbage and remove the outer leaves.
Grate or slice the cabbage finely in a large clean and sterilized bowl.
Add the salt then massage it into the cabbage until it softens and the juices release from the cabbage, this will be the brine that covers it in the jar.
This will take about 15 minutes. There should be juices on top of the cabbage.
If this does not happen make up a salt water mixture of 15 g of sea salt to 1 liter of water and add a little of it to the jar but only if necessary.
Pack the cabbage tightly into a sterilized jar in layers, pressing down into the jar after each addition as you pack. The cabbage should be completely submerged in the brine you’ve created with no air pockets.
Fold the outer cabbage leaves you saved up and press it into the top of the jar to keep the cabbage submerged then seal the lid and place the sauerkraut in a dark spot at room temperature for at least 3 weeks.