Best Sauerkraut Recipe for Gut Health

1. Remove a few outer layers of cabbage and set aside (around 2 leaves before jar).
2. Shred your cabbage with a grater or food processor – these can be larger or finer pieces, according to your preferences. We prefer them medium size.
3. Place your shredded cabbage in a very large bowl.
4. With clean hands, place a handful of cabbage into your glass jar. Sprinkle a little sea salt evenly across this layer, then press down the cabbage as much as possible with your knuckles, or a wooden spoon. (NOTE: This is very important – you want to remove as much air as possible.)
5. Repeat this process (cabbage, salt, press…) until your jar is almost full – about an inch from the top.
6. Pour the filtered water till it just reaches the top. DO NOT let it overflow. There should just be some water to cover the cabbage.
7. Finally, fold your cabbage leaves and press them into the remaining space at the top. Remember: there should be as little air as possible to permit fermentation.
8. Close your jar tightly with a lid. Place it in a relatively cool area of your kitchen, away from the sun.
9. Depending on the size of your jar, your sauerkraut should be ready after around 5-7 days. We generally recommend making 16oz jars so that it can ferment more quickly. You can quickly make a new batch when needed!
10. When ready to eat, remove the full cabbage leaves and enjoy! It should taste crunchy and tangy. Make sure to store in the fridge once opened. This will decrease the fermentation process and help it keep for longer.

You can store sealed jars in the fridge for up to a month or so. Once opened, it will keep for up to 1 month.