Easy Sauerkraut Recipe
Easy sauerkraut recipe! A insanely simple recipe recipe for sauerkraut, that is full of amazing gut-boosting probiotics and only takes two ingredients!
Ingredients
- Sea salt I like to use himalayan pink salt
- 5 heads cabbage
Instructions
- Pull off the outer leaves and set them aside.
- Weigh the cabbages and get a total. We will need this for later.
- Shred or chop all the cabbage. I like to use the food processor with the grating blade.
- Add the salt! You want to use 1 tablespoon of salt for every 1 3/4lb of cabbage. So calculate it, measure it out, and sprinkle it over all the cabbage.
- Mix it all up, but I like to actually let it sit on the cabbage for awhile before I start really smashing it. Letting the salt sit on there draws some moisture out and makes it faster to get enough brine.
- Then start massaging and smashing it, until you get enough of the liquid (brine) that it will cover all the cabbage in your jar.
- Pack it all in the jar and smash it down with your fist every couple handfuls.
- Take the cabbage leaves we set aside and lay them on top of the cabbage to help hold it under the brine.
- Put a weight on top. You can use a fermentation weight, or if you don't have one, double bagged ziplocks with either water or rocks, just make sure they are sealed well. And set the lid on top of that, but don't seal it.
- Let it sit on your countertop and ferment anywhere from 7 days to 3 weeks.
- Once it's gone the amount of time you've chosen, you can remove the weight and cabbage leaves, screw on the lid, and place it in the refrigerator. We like to eat a good helping with each meal!