Sauerkraut

 

Why is Sauerkraut so good for you? Check out the health benefits here.

This is how I did it using a quart mason jar, you can also check out wildfermentation.com for instructions on making a larger batch in a crock.

• One head of cabbage- I cut it in chunks then used slicing blade in my food processor, you could also chop finely with knife.
• 2 Carrots shredded
• Sea Salt- about 1 Tbls

Mix cabbage and carrot together in a large bowl.  Add a layer of veggies to your mason jar then sprinkle a layer of sea salt.  The next step is to pound down the veggies to release their natural juices (I use the plunger that came with my Vitamix).  Continue layering but leave at least 2 inches at the top.  You could also leave all of the veggies in the large bowl, add the salt and pound them all at once with a heavy object then transfer to your mason jar.  You will want to weigh down the veggies so they are fully submerged in the liquid.  You can see by the picture above I have a  glass with water in it that fits inside the mason jar.  Then all I do is put it in the cabinet out of the way for about 3 days checking it daily.  Depending on the temperature of your house it could take longer.  Start sampling it after 3 days, once it's to your taste, keep in the fridge with the lid on the jar and Enjoy!  I like to eat it with mustard, yum!