sauerkraut
🥣 INGREDIENTS
- 2 red cabbage (must be organic to aboid moulding)
- 2 litre fermentation crock jar
- 3 tbsp keltic sea salt
- filtered water
📖 INSTRUCTIONS
1. wash the cabbage
2. shred the cabbage
3. put the cabbage in a bowl
4. add keltic salt
5. pound it (not too crazy)
6. add to the crock
7. pound it down into the crock
8. push the weights down onto the cabbage
9. add filtered or distilled water till the cabbage is submerged
10. clean the crock, around the rim etc (to avoid moulding)
11. pour filtered water in the rim and place the lid on the crock
12. let the crock sit in rtp for 2-6 weeks and consistently check the crock and add more water to the rim when it has evaporated
13. when it’s fermented take the sauerkraut out of the crock and refrigerate
eat 1-5 tablespoons of sauerkraut first thing in the morning when your stomach acid is at the lowest