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Homemade Sauerkraut

Rejane GwynneAuthorRejane GwynneCategory, , , DifficultyBeginner

80/20 friendly

Yields10 Servings
Prep Time25 minsTotal Time25 mins
 ½ head of organic white cabbage
 2 tbsp sea salt
1

If you've bought an organic cabbage, just remove the old outer leaves but don't wash the cabbage as you need the good bacteria on its leaves to help with the fermentation process. Now slice the cabbage thinly, or shred using a food processor

2

Transfer the sliced cabbage to a large bowl, add the salt and mix it through with your hands. Then start to massage and squeeze the cabbage with your hands, drawing out as much moisture as you can. The liquid is needed to ferment your cabbage in

3

Now put the cabbage in a glass jar and press it down firmly to get all the air out. Add the brine liquid and make sure the cabbage is completely covered with it. Add the old cabbage leaves on top so it keeps the shredded cabbage submerged in the brine. Cover the top of the jar with a lid and store in a dark place at room temperature for about 1 week. Once it has reached the desired tartness transport to the fridge.

Ingredients

 ½ head of organic white cabbage
 2 tbsp sea salt

Directions

1

If you've bought an organic cabbage, just remove the old outer leaves but don't wash the cabbage as you need the good bacteria on its leaves to help with the fermentation process. Now slice the cabbage thinly, or shred using a food processor

2

Transfer the sliced cabbage to a large bowl, add the salt and mix it through with your hands. Then start to massage and squeeze the cabbage with your hands, drawing out as much moisture as you can. The liquid is needed to ferment your cabbage in

3

Now put the cabbage in a glass jar and press it down firmly to get all the air out. Add the brine liquid and make sure the cabbage is completely covered with it. Add the old cabbage leaves on top so it keeps the shredded cabbage submerged in the brine. Cover the top of the jar with a lid and store in a dark place at room temperature for about 1 week. Once it has reached the desired tartness transport to the fridge.

Homemade Sauerkraut

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