Sauerkraut is a fermented cabbage, purple or green, commonly consumed in eastern Europe, Germany, and Russia. It is a delicious remedy to heal the digestive tract full of probiotic bacteria, minerals, vitamins, and digestive enzymes. It also stimulates stomach acid production which aids the digestion of proteins. Sauerkraut has almost 20 times more bio-available vitamin C in it than the same amount in fresh cabbage.
Fermenting with salt alone is the original, centuries-old recipe. Salt plays an important role in creating the conditions for lactobacilli to grow.
1 medium cabbage
1 tablespoon of sea salt (2 tablespoons if you don’t use whey)
4 tablespoons of whey (optional)
Shred cabbage very fine (You could retain a leaf of the cabbage to cover the sauerkraut)
Add all the ingredients to a bowl.
Knead the mixture well with your clean hands for around 10 minutes until a lot of juice comes out. You can add a little water.
Pack the mixture and all the liquid in a wide-mouth quart jar, leaving 1-2 inches of space from the top. Make sure the cabbage is submerged in the liquid, you can
use a leaf to keep the cabbage submerged. The liquid should always cover the ingredient you are fermenting. Fermentation is an anaerobic process: if it is exposed to air, it will rot instead of fermenting.
Cap with lid and seal tightly and leave it on the counter at room temperature a minimum of 5-7 days. Once is ready, you can place it inside your refrigerator or in cold storage — about 40ºF.