Aprile's Kitchen

Enjoy the tangy delight of homemade sauerkraut, a fermented cabbage dish that’s not only delicious but also packed with probiotics for gut health. The fascinating fermentation process transforms simple ingredients into a flavorful powerhouse

Ingredients

• 1/3 cup of sea salt to every 5 lbs of cabbage

Instructions

1. Shred the cabbage and mix thoroughly with salt
2. Pack into fermentation crock until it has reached the top, including juice that has formed while mixing the salt with the cabbage
3. Place the fermentation weights on the top
4. Place the lid on the top of the crock and cover with a cloth. I like to place a rubberband around the cloth to hold it in place
5. Let the crock sit on the counter 6-10 days
6. Don’t be alarmed by the scum that forms on the top as part of the fermentation process
7. When the sauerkraut is done remove it from the crock and place it in clean jars including some of the liquid to cover the sauerkraut and place in the refrigerator. It will be good for several months if kept in the refrigerator

* Purple or green cabbage can be used. There are several options to add to your sauerkraut to flavor it. Some of my favorites are:

• Dill, Carrot, and Onion
• Turmeric and Ginger
• Cumin Seed