A simple and delicious way to make sauerkraut at home and watch your digestion get stronger and stronger with every passing day.
Ingredients
Sterilized mason jars with tight-fitting lids
Wooden spoon
Large green cabbage (organic)
1-2 teaspoon high-quality sea salt or celtic salt
1 teaspoon caraway seeds (or to taste)
½ cup filtered water
Instructions
Remove outside leaves of the cabbage (approx. 5 leaves) and set aside for later.
Chop the rest of cabbage into thin ribbons and place into a large mixing bowl.
Add salt and caraway seeds to the bowl, using your hands to coat cabbage well.
Once kraut mixture has been coated, start stuffing bits of it into your mason jar. Add a small layer of kraut to the jar and then use the wooden spoon to pound the air out of the layer before adding more cabbage. You want to make the mixture as tight and air-free as possible to avoid mould.
Continue adding kraut mixture to the jar, layer by layer, pounding out excess air throughout, until there is between 1 and 2 inches of free space left near the mouth of the jar.
Roll outside leaves of the cabbage into tight, burrito-style rolls and stuff on top of the shredded kraut.
Slowly add filtered water to the jar, until it levels with the shredded kraut mixture (not all the way up to the top of the jar). You will need very little water. A half cup is a generous amount– I usually use ¼ cup water or less.
Slide the lid onto your mason jar and close it to make an airtight seal.
Label your jar with the date, and leave it in a dark cupboard to ferment between 4 days (warmer climates) and 4 weeks (cooler climates).
When kraut is ready to consume, break airtight seal, discard outer cabbage leaves, and fork as much shredded cabbage onto your plate as you desire.
Store opened jars of kraut in the fridge and consume within 2 months.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/06/how-to-make-sauerkraut/