Sunday, March 12, 2017


Homemade Sauerkraut

Organic cabbage 2 heads approx 3.5lbs
Sea salt 1.5 Tablespoons

Optional:
Carrots, onions, garlic or herbs of choice.

I buy organic cabbage, take off outer leaves and core it.  I shred it in my food processor or you can grate it or just cut it up into small pieces. Using only sea salt.  Celtic or Himalayan. Put it in a large bowl and sprinkle the sea salt and stir well.  The salt will break down the cabbage and get very watery.  You need to smash it, squeeze it with hands until very wet.


Click on link below to take you to my youtube videos on the process of how I do it.


Once your ferment is the way you want it (tastes the way you like) then replace the airlock lids with the regular lid to seal it and store in the refrigerator.

I bought my airlocks lids from:  https://www.etsy.com/shop/ChristiAndKids

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