Fermented Sauerkraut (red cabbage)
Prep time: 
Total time: 
 
Ingredients
  • 1 glass jar with a air-tight lid
  • 3 pounds red cabbage
  • 2 Tablespoons Himalayan Pink Salt
Instructions
  1. To prep cabbage, wash the cabbage and peel away any outermost layers. Save one layer to cover at end.
  2. Then cut in half, and remove the hard core from each half. Then slice VERY thin.
  3. Put the shredded cabbage in a large bowl with the salt and massage the cabbage to extract the all the delicious juices until it begins to soften and shrink in size.
  4. Pack the cabbage and juice in the mason jar a bit at a time and push down as you go.
  5. If the cabbage isn’t submerged under juice, add some salted water to the jar.
  6. Then top with extra cabbage leaves to block out remaining air.
  7. Cover the mason jar with a cheesecloth, or any cloth, and put rubber band around it.
  8. Let it sit out for 1-3 weeks. Continue to try the sauerkraut, and when you like the flavor, cover with a lid and store in the fridge. This will slow down the fermentation process.
  9. It should keep for a few months once refrigerated.
Recipe by Nourishing Nosh at https://nourishing-nosh.com/?p=731