Ingredients
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1 Large Head Shredded Cabbage
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3 Tablespoons Pickling Salt
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1 Tablespoon Caraway Seeds
Directions
Homemade sauerkraut is extraordinarily rich in beneficial bacteria friendly microorganisms which help to colonize the gut, train the immune system and manufacture vitamins in the digestive tract, in other words, it’s a great probiotic.
The process of lactic acid fermentation used to transform salt and cabbage into sauerkraut increases food enzymes and vitamins, particularly vitamin B vitamins.
Recipe Credit: draxe.com
Steps
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1
Done
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In a large sterile bowl, mix the cabbage with 2 tablespoons of salt. Let it stand for 10 minutes. |
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2
Done
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Massage the cabbage to release juices. About 10 minutes. |
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3
Done
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Sprinkle remaining salt on the cabbage as well as caraway seeds. |
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4
Done
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Pack cabbage mixture into a large sterile glass food container. Top with a quartered onion to fit inside the container, weighing it down. Cover container with a lid. |
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5
Done
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Place in a cool spot overnight on a plate. Check to make sure the sauerkraut is completely submerged in liquid. Check cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface. |
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6
Done
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Let stand for at least 4 weeks total. Then store in airtight container in the refrigerator for up to 6 months. |
