How to Make Probiotic Sauerkraut – Fermented Raw Foods

Making fermented sauerkraut is such a great source of live probiotics and the health benefits are endless!

Why You'll Love This:

Fermented sauerkraut is super easy to make, the hardest part is not eating it all before the 2-week mark when it’s fully fermented!

What You'll Need:

– whole organic cabbage – 2 teaspoons salt per pound of cabbage – fermentation weight (optional) – Sharp knife – Cutting board

Remove the outer leaves from the cabbage and set 1 or 2 to the side. Quarter the cabbage and remove the hard core.

1

Slice the cabbage into 1/4? thick strips and place the sliced cabbage in a large bowl. Add the salt and toss to coat the cabbage, then let it set for 30 minutes to “sweat”.

2

Pack the cabbage into a jar or crock with a cabbage stomper until all of the cabbage is covered in its own brine.  You should NOT need to add any water.

3

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