Most all of the store-bought sauerkrauts are pasteurized and even cooked, and does not contain live cultures. Homemade sauerkraut is a very probiotic-rich food. It is loaded with vitamins C and K, iron, and fiber, and naturally enhances the health of our digestive system by optimizing our gut flora and balancing our gut microbiome.

Ingredients

• 1 head of cabbage sliced into thin ribbons.
• Save 1 large outer leaf for the top, if not using a Fermenting Crock
• 2 tsp. Kosher salt or 1 tsp. table salt

Directions

• Put cabbage and salt in large bowl and massage the cabbage with your hands for 5-10 minutes until it starts releasing its liquid.
• Pour into glass jar (no metal or plastic). Pack it down tight and pour the juice in too. Pack the large leaf on the top. (if not using a Fermenting Crock)
• Push down with wooden spoon. Do NOT use anything metal or plastic for this!
• Cover with a dish cloth or cheese cloth to keep dust from getting in.
• Pack it down every day with a wooden spoon and keep the cabbage below the liquid.
• Sit on the counter for 8 days and then taste. I let my batch sit for almost 3 weeks to get a stronger flavor and my cabbage was still crunchy.
• I used the Fermenting Crock from Amazon which you have to burp every day but you can use a tall mason jar or two.
• Keep tasting until it gets to the flavor and texture you want and then put the lid on and refrigerate. It should keep in the frig for at least a month.