Make your own fermented vegetables and get your probiotics from food! This is an awesome way to help your digestion and also get some good bacteria into your gut. This is a very easy and no fail recipe for Sauerkraut.

8 cups shredded cabbage
2 cups distilled or filtered water
4 tsp. sea salt

Optionally, add one or more of the following:

1 tsp dried or 2 Tbsp. fresh dill weed
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp. oregano
1/2 tsp red pepper flakes

In a large bowl, pound the cabbage with a wooden pounder for several minutes to release its juices. Mix the salt, and any optional seasonings into the water, and pour it over the cabbage. Mix well. Pack the cabbage tightly into two wide-mouth quart canning jars and add enough liquid to cover, leaving 1 inch of space at the top of the jar. Cover the jars tightly, keep at room temperature for a few days, and then place in cold storage.

Lids do not need to be new and bottles will not “seal” like in traditional canning. You can eat at any point after this but better once the fermentation has softened the cabbage. Makes approximately 2 quarts.

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