Homemade Sauerkraut
  • 5 pounds cabbage
  • 3 tablespoons sea salt
  1. Remove and set aside large outer leaves from cabbage.
  2. Chop and shred cabbage.
  3. In a bowl, mix cabbage with sea salt and massage with your hands for 10 minutes to release juices.
  4. Place the cabbage in a suitable fermentation container and push down until juices come up and covers the cabbage. Leave 2 inches of space at the top of container.
  5. You need to weigh the cabbage down to help force water out of it. You can use root vegetables or a small jar that fits inside the jar or container your chose.
  6. Keep it at room temperature covered with a towel. Fermentation will begin within a day. It will ferment best in a cool, dark place with a temperature of 65-70 degrees. Fermentation can take up to a month.
  7. After fermenting, transfer the sauerkraut to the refrigerator for storage.
Recipe by fitlife.tv at http://fitlife.tv/one-mouthful-of-delicious-sauerkraut-1-bottle-of-probiotics-recipe-included_original/nutrition/