Making your own probiotic sauerkraut couldn’t be simpler than this…

Ingredients
1 medium cabbage
1 tbsp. sea salt

Optional
1 tbsp. caraway, coriander or fennel seeds
3 tbsp. grated ginger (I highly recommend this addition)
200 – 300g grated carrot

Directions
1. Remove outer leaves from the cabbage and set them aside.
2. Shred cabbage. I like to use the grating option of my food processor for this.
3. Shred carrots and ginger (if you’re adding these).
4. In a bowl, mix the shredded items with seeds (if you’re adding these) and sea salt, then massage together or pound down with a mallet or the end of a rolling pin for 10 minutes.
5. Once the juices have been released, place into a wide-mouthed jar and continue to pound down until juices come up and cover the cabbage. (If this does not happen, then add a little fresh water until it covers the cabbage well.) Leave a space of 2 inches at the top.
6. Place a whole cabbage leaf over the top of the shredded cabbage, making sure no air can get to the cabbage underneath. If you have no cabbage leaf, then use a clean weight of some sort to weigh it down.
7. Leave in a dark place at room temperature for around a month. You can eat it after 3 days, but it’s much tastier and contains more probiotics if left longer. Transfer to fridge once you open it or after a month or two.

If you leave it sit for more than a couple of weeks, you may want to ‘burp’ it (open the lid a little) to release the built-up pressure from the jar.

Want to know more about sauerkraut? Check these links out…
How to make sauerkraut in a mason jar here
Why sauerkraut is good for you here
Homemade sauerkraut here
Health benefits of sauerkraut here

How do you like your sauerkraut?