Easy Simple Sauerkraut Recipe
- 1 cabbage thinly sliced
- 1-2 tbsp Celtic Sea Salt
- Take outer leaves and discard. Save two large leaves for later. Thinly slice the cabbage, disposing of the core.
- Put cabbage into a bowl and add salt. Knead the cabbage with your hands working the salt into the cabbage until liquid starts coming out. Continue kneading until more liquid is created. Pack into a glass jar, pressing firmly to get all of the air bubbles out and the cabbage is submerged in its liquid. If not enough liquid was produced, add a little water.
- Ensure there is about an inch of space to the top of the glass jar. During fermentation process the cabbage will release more liquid and may overflow. Place saved cabbage leaves on top of the shredded cabbage and press down. Find a smaller jar, fill it with water and place inside the jar with cabbage to act as a "weight".
- Cover with a clean towel or a coffee filter and leave for 3-7 days.
Experiment with adding 1-2 shredded carrots, granny smith apple or cranberries.