Sauerkraut


Prep Notes

I love the holidays but sometimes all the rich foods can take their toll on my belly! One of my favorite ways to restore gut health after indulging in some of the decadent holiday foods is with some delicious homemade sauerkraut! It’s easy to make!

Ingredients

1 large head of cabbage, shredded (or combination or shredded cabbage and carrot)

1 Tbs sea salt

Directions

To a large bowl of shredded cabbage add 1 Tbs of sea salt and knead until cabbage breaks down, becomes limp and moist. Pack tightly into canning jars. Add any extra liquid. Place a small jar on top of cabbage mixture. Cover jar with cheesecloth secured with a rubber band. Over the next 24 hours check cabbage and press down if needed. After 24 hours cabbage should be covered with water. If not, make a brine by combining a cup of water and a teaspoon of sea salt. Pour enough water over cabbage to cover it completely. Let cabbage ferment at room temperature for 3-14 days. Check daily for desired taste. When that is achieved, cover and store in the refrigerator. Note-if you see any mold during fermentation process, immediately remove it by skimming it off completely. A gluten-free, dairy-free, soy-free way to keep my belly happy and healthy!

Notes

This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegan, vegetarian, Whole30 compliant®


Originally posted on Instagram on 12/29/16