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Sauerkraut has become a family favorite. Fermented foods are so important for gut health. Sauerkraut is a probiotic, which means it’s the “good bacteria” for our gut. Diversity is key with probiotics. We need many different probiotics to make our gut happy and healthy. Add sauerkraut as a side with any dinner or lunch. It has a fresh taste, an amazing crunch and is so easy to make. Try it and you will be hooked!
1/2- 1 head of cabbage (I prefer red)
salt- 1 Tablespoon teaspoons of salt per 1 3/4 pounds. OR 2 grams of salt per 100 grams of cabbage. If you prefer a less salty kraut. NO Iodine!
Shred cabbage (number 4 cone) in a bowl.
Add salt and massage cabbage for at least 2 minutes until it turns watery.
Place in a mason jar.
Push down cabbage so liquid is covering it.
Add fermenting lid (at big box stores or online).
Push down cabbage every few days so liquid is covering (these gases are released and help with fermentation. Store in cool dry place.
Wait for about 10 days and place in refrigerator and enjoy.
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