Fermented Sauerkraut

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 medium heads Cabbage, organic

• Baking & Spices

  • 1 tsp Fennel seeds
  • 2 tbsp Sea salt

Found on theelliotthomestead.com

Ingredients

• One to two medium heads of organic cabbage
• 2 tablespoons sea salt
• 1 teaspoon fennel seeds

Directions

• Using a knife or a food processor, shred the cabbage into thin strips. Place in a large bowl.
• Add in the salt and the fennel.
• Use a wooden spoon (or meat hammer) to smoosh and massage the liquid out of the cabbage. This takes about ten minutes. Get it nice and pulverized and juicy.
• Wash and dry a mason jar. Then, add a bit of the cabbage into the mason jar. Use your wooden spoon to help smoosh the cabbage tightly into the jar (we want to make it as tight as possible). Add more cabbage, then squish some more. Add more cabbage, than squish some more. You get the idea?
• After all the squishing, the liquid should reach the top of the cabbage. If it doesn’t, press down some more so that all of the cabbage is submerged under the liquid. The liquid should remain at least one inch below the top of the jar so there is room for some expansion during the fermentation process. Cover the jar with a lid.
• Let the jar sit out on your counter for three days, at which point, it can be moved into the refrigerator. like most fermented vegetables and fruits, the flavor will increase and intensify over time – yum!