Super Simple Sauerkraut Recipe

Instructions

1. Begin by removing the outer leaves of the cabbage and setting them aside. Slice the cabbage into thin strips, discarding the core.

2. Place the sliced cabbage into a large bowl and sprinkle the sea salt evenly over the top.

3. Using clean hands, massage the cabbage and salt together, squeezing and pressing the cabbage as you go. Continue this process for about 5-10 minutes, or until the cabbage has released enough liquid to cover it.

4. Pack the cabbage tightly into a clean glass jar, pressing down firmly to ensure that the cabbage is submerged in its own liquid. If necessary, pour in a bit of filtered water to cover the cabbage completely.

5. Fold one of the reserved outer cabbage leaves and place it over the top of the shredded cabbage, acting as a 'lid' to keep the cabbage submerged in the brine.

6. Loosely cover the jar with a clean cloth or coffee filter secured with a rubber band. This will allow gases to escape during fermentation.

7. Place the jar in a cool, dark place, away from direct sunlight, and let it ferment for 1-2 weeks. Check on the sauerkraut every few days, pressing down on the cabbage to release any trapped air bubbles.

8. Taste the sauerkraut after a week to gauge its tanginess. If you prefer a stronger flavor, let it ferment for longer.

9. Once the sauerkraut has reached your desired level of tanginess, remove the outer leaf, secure the jar with a lid, and transfer it to the refrigerator to slow down the fermentation process.

10. Your homemade Super Simple Sauerkraut is now ready to enjoy! Serve it as a side dish, a topping for sandwiches or hot dogs, or incorporate it into your favorite recipes for added flavor and a boost of gut-friendly probiotics.