Easy Probiotic Sauerkraut Recipe

This is a simple, old-school probiotic sauerkraut recipe that anyone can make at home.

You Will Need

• Organic cabbage
• Sea salt (1 teaspoon per quart-sized jar; use more for larger jars)
• Water
• A large glass jar (1 cabbage will fill about 2 quart-sized jars)

How to Make Probiotic Sauerkraut

1. Discard the outer leaves of the cabbage. Remove two clean leaves and set them aside for later.
2. Slice the cabbage into thin shreds.
3. Pack the sliced cabbage tightly into the glass jar.
4. Sprinkle with sea salt.
5. Fill the jar with boiling water.
6. Place one of the reserved cabbage leaves on top of the shredded cabbage to keep everything submerged. You may need to weigh it down with a clean, heavy object (a smooth rock works well). The cabbage must stay completely under the water.
7. Set the jar in a quiet spot in your kitchen or pantry. Check on it periodically. Fermentation time will vary based on temperature and how much salt you used. Warmer temperatures and less salt will ferment faster.
   
   Note: It’s very common for surface mold to develop. Simply skim off this harmless “bloom.”
8. You can start tasting the sauerkraut after about a week. Remove a little at a time or scoop it all out at once. The flavor will continue to improve as it ferments. When it tastes the way you like, screw on a lid and store it in the refrigerator to slow fermentation.

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