Sauerkraut

Ingredients

One or two white or purple cabbages
About 1 tbsp. of unprocessed sea salt Additionally you can put, any other veggies: celery, beets, carrots, parsley, hot pepper, etc.

Preparation

• Cut cabbage in half
• You can use a Y-shaped peeler to shred your cabbage, or you can just cut it with a knife, preferably ceramic
• Squeeze the cabbage with clean hands until you see lots of juice, there should be enough juice to cover the cabbage in your glass jar
• Add about 1 tbsp. of unprocessed sea salt per cabbage. Mix well and taste. It should be slightly salty. Salt is essential to avoid harmful bacteria and fungus growth.
• You can add any other veggies, greens or fresh spices you wish
• Place the cabbage mixture into a clean jar with the juice covering all of the cabbage
• If you can’t squeeze out enough juice, you can add some water
• There should be enough space in the jar to let the cabbage expand
• Put the lid on and place your sauerkraut in a warm place (room temperature is OK)
• Taste your sauerkraut every day and make sure the cabbage is always covered with juice
• It should be ready in 1 to 4 days, depending upon temperature and saltiness, the saltier the mixture, the longer the fermentation process takes
• When you are pleased with the taste and texture, store your sauerkraut in the refrigera- tor for up to 2 weeks if you keep on mixing it daily