SAUERKRAUT – Feed your gut and reap the benefits

SERVINGS: N/A | PREP TIME: 15min | COOKING TIME: None

INGREDIENTS

• Kosher Salt
• 1 Small Green Cabbage

DIRECTIONS

1. Take the outer leaves of the cabbage and reserve them.
   Then, with a mandolin or very sharp knife, take the core and shred the cabbage.
2. Weigh the shredded cabbage. Then put it in a large bowl and add 2% of the weight in kosher salt. It will seem to little but it is perfect.
3. Knead cabbage for approximately 10 minutes until the cabbage starts forming a brine and it tenders a bit.
4. Put the cabbage in a Mason jar and cover it with the brine. Make sure it is completely covered. Then place the reserved leaves and a weight if needed. Close it tightly and place in a cool, dark place (about 70°F).
5. Keep closed for a week. Then open to taste. Add days until taste is as desired
6. Once this is achieved, place in refrigerator.

NOTES

• Make sure the cabbage is covered with brine at all times.

• You can add black pepper corns, garlic cloves or spices in step 4 for an added taste.