Homemade Sauerkraut

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Head Cabbage

• Baking & Spices

  • 2 tbsp Sea salt

• Tools & Equipment

  • 1 Mason jar

Found on jillshomeremedies.com

Description

Ingredients

• 1 large head cabbage (about 3 or 4 pounds)
• 3 tablespoons of Real Sea Salt
• Filtered Water
• 1/2 gallon Mason Jar, wide-mouth
• Fermenting Lid, optional
• Fermenting Weights, optional

Directions

• Finely chop/shred the cabbage. To make it fast and easy, shred it in a food processor if you have one! Toss salt and shredded cabbage in a bowl until well combined. Pack cabbage into a jar. Pour water into the jar until the cabbage is well covered. Leave at least a 2 inch head-space for cabbage to expand. Cover with lid. Set in cool dark cabinet for 7 days. Refrigerate. Keeps in refrigerator for 9 months.