Fermentation 101: How To Make Sauerkraut | Healthy Eating And Living

Name: Fermentation 101: How To Make Sauerkraut | Healthy Eating And Living
Ingredients: 1 large head of cabbage (I used a napa cabbage for this batch, which is quite soft, but any kind works, including white or savoy); 1 tbsp sea salt; 3 small beets or 2 large ones (these can get messy so I recommend peeling them or giving them a good rinse in filtered water); Optional: herbs and spices - try 1-2 tbsp of caraway, dill, mustard seeds, celery seeds, basil, etc. or leave plain for your first try

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THIS IS PART III OF OUR FERMENTATION SERIES. HERE IS PART I: ARE PROBIOTICS THE SOLUTION FOR EVERYTHING AND PART II: FERMENTED FOODS -EVERYTHING YOU NEED TO

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Ingredients

1 large head of cabbage (I used a napa cabbage for this batch, which is quite soft, but any kind works, including white or savoy)
1 tbsp sea salt
3 small beets or 2 large ones (these can get messy so I recommend peeling them or giving them a good rinse in filtered water)
Optional: herbs and spices - try 1-2 tbsp of caraway, dill, mustard seeds, celery seeds, basil, etc. or leave plain for your first try