Naturally Fermented Sauerkraut
 
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Naturally fermented foods are such a wonderful addition to a real-food diet! We love making our own naturally fermented sauerkraut! Adapted from [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]this recipe.
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Ingredients
  • 1 head of organic cabbage
  • 1½ Tablespoons of sea salt
  • ¼ cup water kefir or whey
Instructions
  1. Wash the cabbage, and shred it with a food processor or cheese grater.
  2. In a large bowl, combine the shredded cabbage with the sea salt and whey and stir well. Pound it gently with a wooden spoon to help release the juice from the cabbage, then cover and leave out for 40 minutes.
  3. In a very clean mason jar, pack the cabbage firmly. If you have fermentation lids, just screw one onto the jar. If not, press down firmly on the cabbage and place a smaller jar or drinking glass over the cabbage. Fill the glass with weights, such as marbles or small stones. This will keep the cabbage under the level of the liquid in the jar, which helps prevent mold. Cover the jar with a clean dish cloth and secure it with a rubber band.
  4. Place the jar in a cool place in your kitchen, away from direct sunlight. Let the jar sit for at least 3 days, checking after 3 days to see if it's sour enough for your taste. You can leave the jar out for a week to get the desired sourness. If mold grows on the top of the cabbage, just skim it off...what's underneath is still perfectly fine.
  5. When the sauerkraut is fermented, place a lid on the jar and store in the fridge for up to 2 months. [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Note: It's not common for anything to go wrong in the fermentation process, but if your sauerkraut smells rotten (instead of just "sour") or is slimy, toss it and try again.
Recipe by Thank Your Body at https://www.thankyourbody.com/recipe-naturally-fermented-sauerkraut/