Traditionally lacto-fermented sauerkraut is one of the easiest ferments to make at home. It uses just two ingredients and is ready in less than a month.
- 1 large cabbage (about 6 lbs) washed and cut finely
- 3 tablespoon Himalayan salt, fine grade
- Chop up the cabbage and put 1/4 of it in a large bowl
- Crush the cabbage it lightly with a kraut pounder.
- Add 1 tablespoon of salt and another 1/4 of the sliced cabbage. Pounded again.
- Add another 1 tablespoon of salt and another 1/4 of the cabbage. Pound again. All this pounding will mix the salt with the cabbage and release some juice.
- Continuing adding salt and cabbage until all the salt and all the cabbage is in the bowl. Pound with a kraut pounder to release the juices.
- Put the “pounded” cabbage into a 2-quart,wide mouth, Mason jar and press it into the jar. If there is not enough liquid to cover the cabbage top off the jar (to within 1 inch of the top) with boiled and cooled water
- Place the washed and sanitized airlock lid on the canning jar, ensuring that the spout on the airlock is clear of the liquid in the jar.
- Store the crock in a warm spot in your kitchen where temperatures are consistently around 70F. Allow to naturally ferment.
- Fermentation is complete when the pressure inside the jar causes the vegetables to sink in the jar.
- Remove the airlock and add a sanitized jar lid. Store in a cool spot in the back of your fridge or in a cold storage room. The flavor will be even nicer after a month.
Serve fermented vegetables daily to increase the benefits of probiotic rich foods in your diet.