You might get tired of hearing from me on here. I'm afraid I'll wear you out.

This isn't Instagram ingenuous or Pinterest pretty, but more like roll-up-your-sleeves, real-world stuff!

We made sauerkraut tonight from three heads of fresh cabbage and some canning salt. The sauerkraut we make is raw and develops healthy probiotics which improve digestion. The fermentation process takes three to six weeks and we can hardly wait!

Jennifer and I really enjoy this hard-earned treat.



Here's how:

-3 heads of cabbage

-1 tbsp of salt per 1/4 head of cabbage (preferably Himalayan Pink salt or canning/pickling salt)

-1 large plastic container the size of a gallon pitcher OR, better still, a stone or ceramic crock (no metal to avoid leaching) with a plate or bowl to press and cover the kraut

-plastic wrap or other somewhat air-tight cover

Remove the wilted outer leaves and quarter the cabbage with the stem in the middle. Cut out the stem and rinse the cabbage in cold running water.
Finely shred the cabbage or cut it somewhat coarser for a crunchier texture.
With each quarter head of cabbage, sprinkle a tablespoon of salt and press down into the container.
As the kraut is being pressed into the container, feel free to stir it up with your hands, if you like. The bacteria on your hands adds to the bacterial mix of your kraut and is perfectly healthy.
Continue to press the shredded cabbage and salt into the container. A brine will begin to form and you'll notice the level rise with each new addition of cabbage.
Using the plate or bowl you chosen to press and cover the kraut, press the cabbage as tightly as you can until the brine rises above the cabbage line. Then you can secure that amount of weight or pressure and cover the container and lid with plastic wrap or other air-tight mechanism. It is not necessary to produce a perfect seal.

Wait at least three weeks before tasting. If you desire less sour kraut, three weeks might be enough. If you prefer a stronger taste, re-cover the kraut and taste again in a week. Don't over ferment, as the kraut begins to break down and loss of nutritional value begins.

Let me know what you think in the comment section below!