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Sauerkraut

Sauerkraut-recipe with Dr. Carolyn Griffin

Ingredients:
 1 HEAD OF CABBAGE
 1 TBSP SEA SALT
Instructions:
1

Thinly slice the cabbage.

2

Put in a large bowl and sprinkle about half of the sea salt over the cabbage.

3

Start kneading and massaging the cabbage with your hands until the leaves start to glisten and a brine starts to develop. This may take about 10-15 mins.

4

Taste the cabbage. It should be salty, but tasty. Add more salt if needed.

5

Pack the crock or jars with the kneaded shredded cabbage.

6

Use a tamper to push it all the way down and get rid of air pockets. This will also get the brine to go above the veggie.

7

Add a follower like a cabbage leaf to keep the bits below the brine.

8

Then add a weight on top of the cabbage leaf.

9

Attach the airlock and set out of direct sunlight and allow to ferment for 6 days.