RED SAUERKRAUT

RED SAUERKRAUT 💜 if you haven’t been making your own fermented cabbage at home you should start immediately! 😍 2 ingredients only (for the most basic version), a bit of patience and voila! 🥬🧂 Homemade kraut is incredibly healthy, packed with probiotics and especially helps if you’re having trouble with digesting raw cabbage 🙏🏼 INGREDIENTS 1kg (2lbs) red cabbage 25g sea salt 2 garlic cloves, sliced (optional) 1 tsp pepper corns (optional) METHOD 1. Cut the cabbage into thin slices, place it in a large bowl and clean a jar with hot soapy water. Add the salt and spices and massage everything together with your hands until the cabbage sits in its own juices (approx. 5 minutes). 2. Tightly pack the cabbage in the jar until and use a wooden spoon to push the cabbage down as much as possible. If the water from the cabbage isn’t enough, add a little water until covered. 3. Use a cabbage leaf or fermenting weight to place on top and hold down the sliced pieces, screw on the lid (not too tightly) and let sit at room temperature out of sunlight for 2-3 weeks. Place a plate underneath the jar as you will need to ‘burp’ the jar and release pressure once a day during the first week and water might escape. After the sauerkraut has reached the desired taste, store in the fridge.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the cabbage into thin slices, place it in a large bowl and clean a jar with hot soapy water. Add the salt and spices and massage everything together with your hands until the cabbage sits in its own juices (approx. 5 minutes).

Step 2

2. Tightly pack the cabbage in the jar until and use a wooden spoon to push the cabbage down as much as possible. If the water from the cabbage isn’t enough, add a little water until covered.

Step 3

3. Use a cabbage leaf or fermenting weight to place on top and hold down the sliced pieces, screw on the lid (not too tightly) and let sit at room temperature out of sunlight for 2-3 weeks. Place a plate underneath the jar as you will need to ‘burp’ the jar and release pressure once a day during the first week and water might escape. After the sauerkraut has reached the desired taste, store in the fridge.

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