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How to Make Simple Healthy Sauerkraut with 2 Ingredients
Just celtic salt and cabbage. You can easily substitute green cabbage for red cabbage or use a mixture if you want some vivid color. I used
Salt of the Earth Brand celtic salt. You will need a large mixing bowl, crock or mason’s jars and tongs.
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| Servings | Prep Time |
| 2.5quarts | 1hour |
| Passive Time |
| 14days |
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Ingredients
- 2medium cabbage, green
- 2.5tbsp salt, celticSalt must be non-iodized.
Instructions
- Sterilize all equipment and crock or mason jars. Allow to dry. Assemble the ingredients.
- Trim the cabbages of any dirty outside leaves and cut the cabbages in half. Remove the hard, white core. Finely chop the cabbage. You want about 5 pounds (2.3 kg).
- Add the chopped cabbage to a very large mixing bowl or pot. Sprinkle the Celtic salt evenly over the cabbage. Mix the salt and cabbage together with clean hands for a good five minutes until the salt is well distributed and liquid is being produced by the cabbage.
- Use the tongs to fill the crock or mason jars, pushing as much cabbage as possible into the container. The cabbage should be covered by the salty liquid. Allow to ferment for at least 2 to 3 weeks at room temperature (around 68 degrees Fahrenheit or 20 Celsius).
https://compassandfork.com/recipe/how-to-make-simple-healthy-sauerkraut-with-2-ingredients/
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https://compassandfork.com/recipe/how-to-make-simple-healthy-sauerkraut-with-2-ingredients/ |