Not only is sauerkraut delicious, it provides probiotics and healthy digestion. But only if it is fresh and not homogenized. Most of the sauerkraut you can buy in stores is treated. That is the reason I started making my own and realized how easy it is. All you need is cabbage, salt, a big jar and some patience.
- 1 cabbage
- 1 heaped Tbsp Salt per kilo cabbage
- Finely grate the cabbage.
- Put it in a bowl and add the salt.
- Knead it with your hands until its soft and you have enough fluid to cover the cabbage once its moved to a big jar (or several small ones)
- Rinse your jars and lids with boiling water
- Fill in the cabbage and let sit for 5-7 days
- Open the jars every day and push the cabbage beneath the fluid with a clean spoon.
- After 5-7 days you can move your sauerkraut to the fridge. It is ready to use but it will be best after one more week.