This probiotic-rich dish takes just a few minutes to prepare and is a great way to use fresh cabbage for maximum digestive benefit
- 1 head Cabbage
- 4 tsp Kosher Salt
- 1 quart sized mason jar
- Rinse the cabbage and remove any damaged outer leaves, but reserve 1 outer leaf WHOLE.
- Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the salt over the cabbage and toss well. Let sit for 10 minutes.
- Set a time and massage the cabbage with your hands for 5 full minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar, leaving 1-2 inches before the top of the jar for air space.
- Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf as a cover. Place it on top of the packed-down cabbage.
- Place a weight on top of the cabbage to ensure that it stays under the brine.important: make sure the brine covers the cabbage- if needed top off with salt water (1 tsp salt per cup of water).
- Screw the lid onto the jar but only close it about 80%. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it.
- This can take anywhere from 1–2weeks. I think 8 days is usually good! You can also mix in garlic, dried herbs, fennel, etc before closing the jar for extra flavor!