Sauerkraut (fermented cabbage)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 preferably organic green or red cabbage (they will
- 2 medium-sized organic carrots washed
- 1 - 2 tbsp sea salt (i use cornish sea salt) or other high qu
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Finely slice the cabbage and grate the carrotAdd them to a large bowl or saucepanSprinkle with sea salt and squeeze the mixture together with your hands...I imagine I am massaging the mixture!Continue until liquid is released from the mixture and it becomes nice and softIf there isn't much liquid released add some filter or spring water to the mixturePack into a large kilner jar or equivalent and push down very firmly to eradicate any airLeave about an inch spare at the top of the jar since the mixture will expand as it fermentsMake sure the mixture is covered with the liquid then close the lid and place in a dark place for 5-7 daysEvery few days open the lid to release the gasesAfter that time place the jar in the fridge and consume before or during meals to aid digestion and re-populate your gut with some friendly bacteria!
