How to Make Sauerkraut

Sauerkraut is a highly valuable offering numerous nutrition benefits. It’s teeming with beneficial probiotics that promote a balanced gut microbiome. This aids in digestion and nutrient absorption, which helps support common gastrointestinal issues.

Live cultures strengthen the immune system and help reduce inflammation, contributing to an improved overall sense of well-being.

Sauerkraut's natural fermentation process breaks down complex carbohydrates, making it easier to digest and further supporting gut healing.

Sauerkraut Recipe

Ingredients/Materials:

• 2 medium cabbages(any color or type)

• 2 TB salt

• 1/2 cup whey (optional)

• if whey is omitted, increase salt to 4 TB

• half gallon glass jar

• fermentation weight or clean stone (optional)

• food processor (optional)

Instructions

• Chop or food process 2 medium cabages and add to a stainless steel bowl

  • **TIP: putting your cabbage through the slicer attachment on a food processor makes the slices smaller & more uniform which I like for packing into a jar.

• Add 2 TB salt & 1/2 cup whey (optional)

• Add to a bowl & massage between clean hands for 10 minutes

• Add the mixture to a half gallon jar and push down until the cabbage is fully submerged under the brine top with a cabbage leaf or fermentation weights to ensure submersion if desired

• Cap & enjoy after seven days or more!

  • Or until lid is taught under pressure from your finger

  • Place in the top shelf of your fridge or root cellar for

    storage once done!