Saurekraut Making

Sauerkraut is a fermented food that when consumed fills your digestive system with beautiful beneficial probiotics. Sauerkraut has many benefits some are; improves bowel health, helps your digestive system, hormonal imbalances, improves immunity, support brain function, and cognitive health. 

You, Will, need: 
• A large bowl 
• 1/4 cup Kultured Wellness kefir 
• 2 tsp Changing Habits seaweed salt 
• 1 large mason jar 
• ½ head Red Cabbage
• ½ head White Cabbage

Method: 

1. Finely shred the cabbage. 
2. You can mix both cabbages together (like mine above) into the large bowl and sprinkle the 2 tsp seaweed salt over the shredded cabbage.
3. Massaging the cabbage until it all becomes soft and juicy. You know it’s ready by squeezing the cabbage and the juice drips into the bowl. 
4. Into your mason jar, place the cabbage, adding any juice that is in the bowl. Push cabbage down into the jar so it’s tightly packed, make sure the juice rises above the cabbage. 
5. When it is all in the jar, pour 1/4 cup kefir in on top and make sure the liquid is still above the cabbage and place a leftover cabbage leaf/core on top to pack the cabbage down more into the jar. 
6. Place the lid on, Do not tighten the lid too much because it may explode as it ferments! 
7. Place in the pantry, cupboard or somewhere cool and dark to leave it to fermented. 
   If you are using sugarloaf cabbage fermentation is around 5 days- 1 week. Drumhead and purple cabbage fermentation are around 2 weeks. This can also be dependent on the weather, cooler weather may take longer to ferment.
8. Once open, place in the fridge. This will last for a few months but mine are always eaten before then! Enjoy. 

Happy Fermenting everyone!