Easy Homemade Sauerkraut

Ingredients

• 2 pounds of green cabbage
• 1 tablespoon of sea salt
• Clean jar and lid

Directions

1. Chop the cabbage into small pieces and place into a large bowl.
2. Sprinkle the salt over the cabbage and massage it in for about 5 minutes. The salt will draw out the moisture from the cabbage.
3. Place the cabbage and the liquid it has released into a clean jar. Press the cabbage down firmly, making sure that it is submerged in the liquid.
4. Cover the jar with its lid and leave at room temperature for 3-4 days. Make sure to check the jar every day and press down the cabbage to keep it submerged in the liquid.
5. After 3-4 days, open the jar and taste the sauerkraut. If it’s to your liking, store in the refrigerator.

Interesting Facts

• Sauerkraut is a German word that translates to “sour cabbage”.
• Sauerkraut is a great source of probiotics, vitamins, and minerals.
• Because it is fermented, sauerkraut is a great way to preserve cabbage.