The benefits of sauerkraut and other fermented foods on digestion alone are insurmountable.  These probiotic foods are on a serious comeback these days, I even saw their recommendation in a mainstream fitness magazine just the other day.  Just about all traditional cultures used fermenting at some point.  Sauerkraut and most other fermented foods are quite easy to prepare yourself and if you are looking to save a few extra dollars or bask in the vibes one gets from making your own food then definitely try out the following recipe.

1 small to medium head of cabbage.  Any cabbage is fair game, and
you can even mix and match if you want variety.
1-1 1/2  tbsp himalayan sea salt
Clean filtered water

Optional- Add any of these, or combine these for desired flavour
2 tsp Black pepper seeds
2 tsp Cumin seeds
2 tsp Caraway seeds
Sliced red pepper
Julienned beet
2 Julienned carrots
Garlic, onions
Apple cider vinegar
what ever you like…

Remove wilted outer leaves
Chop in half.  Chop into quarters. Save a few of the outer leaves then chop again into 1/8 ths, removing the inner core.  Now chop horizontally. or shred cabbage.
Pack cabbage tight into a clean mason jar, pouring out any excess water that accumulates as you fill the jar.
Once the jar is just about full, pour in filtered water to cover cabbage and place the leftover larger leaves on top.
Cover with a clean cloth and use elastics or twine to seal.  Let sit at room temperature for at least 7-10 days.
Good for up to 6 months.



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