Traditional Homemade Lacto-Fermented Sauerkraut

A healthy and probiotic-rich traditional lacto-fermented sauerkraut made simply from fresh shredded cabbage and sea salt with a long shelf life.

Ingredients

• 1 head of cabbage
• 2-4% sea salt (by cabbage weight)

Directions

1. Prepare and clean glass jars thoroughly before starting.
2. Chop or shred the cabbage, rinse it under cold water, and sprinkle with sea salt.
3. Knead the cabbage using clean hands for approximately 10 minutes until sufficient liquid is released to submerge the cabbage.
4. Pack the cabbage tightly into the glass jars, ensuring it remains submerged underneath the liquid, adding a splash of water if needed.
5. Seal the jar using a tight lid, airlock lid, or a coffee filter secured with a rubber band.
6. Ferment at room temperature, ideally between 60 to 70°F (15 to 20°C), for at least two weeks until the desired flavor and texture develop, burping daily if using a tight lid.
7. Transfer to cold storage with a tight lid once fermentation is complete to allow the flavor to continue maturing over time.