Sauerkraut
Think sauerkraut is complicated to make? It can be as simple as cabbage, salt, and a jar. You don't need any special ingredients, equipment, or skills to make sauerkraut or other fermented vegetables! With a little effort and some hands-off time, you can make this probiotic side dish affordably. Such a simple tool to improve your gut health!
Equipment
- 1 quart jar with lid
Ingredients
- 1 head red or green cabbage
- 1 T good quality salt
Instructions
- Chop cabbage with knife or food processor
- Stir salt into cabbage. Pound with meat mallet to other tool so the cabbage releases it liquid.
- Pack cabbage tightly into clean jar, being sure there is enough liquid to cover. If needed, keep cabbage submerged with fermenting weight, clean rock, or folded cabbage leaf.
- Let jar sit at room temperature for at least a week, taking the lid off every day to release pressure, and making sure cabbage is still submerged.
- Once cabbage is fermented, it is sauerkraut! Put the jar in the refrigerator and serve as desired.