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Home Made Sauerkraut

Ingredients:

1 head round cabbage
1-2 teaspoons sea salt

Preparation:

Rinse the cabbage.
Finely shred the cabbage and place in a bowl.
Add the sea salt and mix well. Keep mixing until the cabbage starts to get moist.
Place a plate on top of the cabbage. Place a weight such as a jug of water on top of the plate.
Leave the cabbage overnight.
Remove the weight.
Squeeze out the excess liquid.
Push the cabbage into a clean jar. Make sure the cabbage is right to the top of the jar. You can add a piece of sourdough whole wheat bread to fill the space at the top.
Screw the lid on tight. Leave in a cool dark place for at least 1-2 weeks.
After opening, store in the fridge.
Rinse if the taste is too salty.
 
Recipes Healthy Recipes Home Made Sauerkraut