Basic Sauerkraut
Check the cabbage daily to ensure it has enough liquid to ferment in so it can create good bacteria and produce good sauerkraut. Taste after 5 days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at naturalbodylab.com.au.
Cooking tools:
- Mason jar
- Refrigerator
Ingredients
- Green cabbage - look for a firm head of cabbage to make the sauerkraut.
- Sea salt
- For brine if needed - 1 additional tablespoon of salt and 948 ml water.
