Elevate Your Gut Health with This Simple Homemade Sauerkraut Recipe!

Packed with probiotics, this tangy fermented food can easily be incorporated into meals or enjoyed on its own.

Total Time: 1 to 2 weeks (for fermentation)

Active Time: 20 minutes

Ingredients:

1. 1. Green Cabbage (2 medium heads, about 3 lbs total)
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1. 1. Kosher Salt (3 tablespoons)
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1. 1. Caraway Seeds (optional, 1 tablespoon)
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1. 1. Additional Veggies (optional, e.g., carrots or beets)
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Instructions:

Step 1: Prep Your Cabbage

1. 1. Wash your hands and make sure all your utensils and containers are sanitary.

1. 1. Remove the outer leaves from the cabbage and set them aside.

1. 1. Quarter each head of cabbage and remove the core.

1. 1. Slice the cabbage into thin strips (about 1/4 inch).

Step 2: Salt the Cabbage

1. 1. Place the sliced cabbage into a large mixing bowl.

1. 1. Add the kosher salt and any optional caraway seeds. Toss everything together using your hands. The salt will draw water out of the cabbage.

1. 1. Squeeze and massage the cabbage for about 5–10 minutes until it becomes limp, and a liquid brine forms.

Step 3: Pack It In

1. 1. Transfer the cabbage and its liquid into a clean glass jar or fermentation crock.

1. 1. Press down firmly to ensure that all the cabbage is submerged in the brine. Leave about an inch of headspace at the top.

1. 1. Use the reserved outer cabbage leaves to cover the surface of the packed cabbage, keeping it submerged.

Step 4: Fermentation

1. 1. Cover the jar loosely with a lid or use a fermentation weight to keep the cabbage submerged.

1. 1. Store the jar in a cool, dark place (ideally at 65-72°F).

1. 1. Allow the sauerkraut to ferment for 1 to 2 weeks, checking it daily. Taste it after a week; if it’s tangy enough for your liking, it’s ready!

Step 5: Store and Enjoy

1. 1. Once fermented to your preference, remove the outer cabbage leaves and transfer the sauerkraut to the refrigerator (it can last for several months).

1. 1. Serve it as a side dish, in salads, or as a topping on your favorite dishes!

Tips:

• • If you don’t see liquid covering the cabbage, you can add a little water mixed with salt to the mixture.

• • Experiment with adding spices like dill, garlic, or ginger for unique flavors.

Nutritional Benefits:

• • Rich in Probiotics: Supports gut health and digestion.

• • Vitamins and Minerals: A good source of vitamins C and K.

Try this homemade sauerkraut recipe for a tasty way to boost your probiotic intake. Happy fermenting!