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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
- 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. - 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.
- Knead cabbage for approximately 10 minutes until the cabbage starts forming a brine and it tenders a bit.
- 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).
- Keep closed for a week. Then open to taste. Add days until taste is as desired
- 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.

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