Homemade sauerkraut is not only delicious, but it also contains billions of beneficial bacteria / healthy probiotics that help your gut and digestive tract. Moreover, fermented cabbage is a good source of antioxidants, vitamin B and vitamin C.
This basic sauerkraut recipe uses simple ingredients and introduces a perfect way to start fermenting at home (even if it's your first time). As you get more adventurous, you can try adding cumin / caraway seeds / juniper berries / cranberries / red bilberries / grated carrots to find your favorite way of enjoying this sour cabbage.
The secret to success are the amount of salt (which should be at a ratio of 2% by weight) and patience. I weigh fresh cabbage in grams and then calculate 2% of the weight of the cabbage. This is how much salt in grams I need. I let it stand on my counter for at least 7 days (fermentation time varies, cooler temperatures may take longer to ferment). I usually use a 2 liter (67 ounce) jar for this recipe (fermentation process is faster for smaller quantities).
Enjoy this simplest way of making your own sauerkraut! Eating fermented food is an excellent approach to boost your gut health and immune system, and it's so much better than relying on a probiotic pill.
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