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How to Make Sauerkraut

Homegrown Sauerkraut.Just 2 ingredients! . We eat a ton of cabbage in this house so when someone asked me how we plan to process the 6 heads we just harvested, I responded with 'we eat it's 😆 . But with a true abundance its always nice to ferment some things to boost the gut health benefits of the food! Feel free to add things like shredded carrots, caraway seeds and more to dress up your sauerkraut. I just did the most basic lacto fermentation process using 1 1/2 -2 tsp of kosher salt to 1 lb

Sauerkraut is an easy, healthy, and delicious way to preserve cabbages! What you get at the end is not only a tasty food that keeps for months, but it’s packed with gut-beneficial probiotics 🙌 Here’s how to make the simplest type of sauerkraut – you just need two ingredients, cabbage and salt. For the vessel, you can use ceramic or glass containers. An airlock is ideal but not necessary. 👉To get a fermenting jar like mine, comment jar, and I’ll send you an affiliate link. 1. Shred a cabbage us

Homemade sauerkrautIngredients:- 1 medium head of cabbage- 1 Apple c core slurry - 2 tablespoon of saltSteps:1. Start by washing the cabbage and Apple2. Remove outer leaves and put to the side. 3. Cut the cabbage in half. Remove core. Put core to the side. 4. Shred the cabbage thinly using a sharp knife. Looking for similar consistency to coleslaw, maybe slightly bigger.5. Place the shredded cabbage in a large mixing bowl.6 add salt to the shredded cabbage, mix well. allowed to sit for 10 minute