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| Homemade Sauerkraut ready to eat! |
This is a really simple and easy way to make sauerkraut at home!
Sauerkraut is a great source of Vitamin C and is full of probiotics which is fabulous for our gut health!
Ingredients:
1 medium organic cabbage (Peel off 1 large outer leaf and set aside then finely slice the rest)
1 tablespoon of natural pink Himalayan salt
You will need 1 medium sized glass jar with a wide mouth and a smaller glass jar with a lid that will just fit into the mouth of the medium sized jar. You will also need a piece of muslin cloth and a rubber band. Make sure Jars are sterilized before you begin.
Method:
In a large mixing bowl combine both the cabbage and the salt.
Using clean hands massage and mix it all together for at least 10 minutes. This helps to release the water content of the cabbage.
Place all of the mixture into the medium sized jar pressing it down as you go.
Place this jar on top of the cabbage leaf and cut around it; then place the leaf inside the jar on top of the mixture.
Fill the smaller jar with water and pop the lid on; then place this jar inside the larger jar, pushing down on the mixture so that all of the cabbage is submerged in the liquid.
Cover the jars with the muslin cloth then pop the rubber band over the cloth and around the larger jar so that it stays in place.
Pop the Jar into the pantry and leave it for 2 to 4 weeks depending on taste. The longer you leave it the more sour it gets!
You will need to check it every couple of days to make sure that none of the cabbage starts to float above the liquid. If it is not submerged it will start to grow mold and you will not be able to eat it.
You should notice bubbles rising to the top and the sour smell as it ferments.
Notes:
Check your local Op Shop for jars; they usually have various sizes for as little as 50c or a few dollars.
