Sauerkraut, a form of fermented cabbage, has been popular throughout Central Europe for hundreds of years. Sauerkraut combines one of the healthiest foods there is (cabbage) with one of the most beneficial and time-honored food preparation methods ever used (fermentation). https://draxe.com/sauerkraut/
My recipe: It is very simple to make homemade Sauerkraut! I use organically grown cabbage, carrots, cranberry, sea salt, organic cane sugar, water. Clean cabbage head. Chop it in small pieces or shred, shred carrots as well, add cranberries. For 1 bid cabbage head I use 3-4 medium size carrots, and handful of cranberries. Mix all ingredients very gently, and put in enamel pot (you can use glass jars as well , any nonreactive surface pots, not stainless steel). Now prepare the fermentation broth. 2 table spoon of salt and 1 tablespoon of sugar for 1 L of water. Mix it well and pour over your cabbage mix to completely cover it. I put small plate on top and a glass jar with water as a weight to keep all the ingredients in the broth. Cover with clean cloth or kitchen towell. I will keep it on a counter for up to 5 days. Once a day, I will poke through the ingredients with a wood stick to release CO2. While fermenting it will stink a little bit:) Once it get sour (usually in 4-5 days) it will have a plesant sour taste and smell. I will put it in a mason jars and keep refregirated. The extra fermented broth I put in a bottle and use as probiotic drink. Enjoy!
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