Sauerkraut

Loads of benefits!

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Prep Time: 30 minutes

Cook Time: 14 days

Course: Snack

Cuisine: Ketogenic, Russian, Ukrainian

Keyword: cabbage, lchf, LCHF of the peoples of the world, lean, no cooking, no dairy, no eggs, on a budget, pickling, веган

Servings: servings

Carbohydrates: 12g

Ingredients

2 kg white cabbage
30 g salt (2-3 tbsp)
160 gr carrot
2 cabbage leaves (for pressure)

Instructions

Chop cabbage and carrots. Put them into a bowl. Add salt and stir the mass with your hands until it starts secreting juice.
Put everything into a jar. Tamp it, using your hand or a masher to get rid of the air. Juice should be covering the surface completely.
Put the first cabbage leaf on top so it covers the cabbage completely, then - the second one, folded a few times so it completely covers everything while reaching the jar lid. Tightly close the jar with the lid. You can use something different for the pressure - but choose something made out of materials that don't usually react chemically, like glass or ceramics.
Crack the tin everyday, but don't get it off completely. Crack it just for a few seconds to release the CO2. If you're using a canning trap, you may skip this step.
Be sure to check if the brine still covers the cabbage completely. It will help avoid the mould. You can add another cabbage leaf or something for extra pressure if needed.
Leave the sauerkraut for 2-4 weeks in a room temperature. Then store it in a fridge and eat in the 6 months frame.

Notes

You can find more juicy sauerkraut, fresh ginger lemonades, crunchy cucumbers, exquisite buttermilk and more knowledge on how to pickle and use fermented foods correctly - on Yulya's page @yoga.detox.

Nutrition