Homemade Sauerkraut

Ingredients

• 2–3 heads of cabbage
• 2–3 tablespoons of sea salt
• 1–2 tablespoons of caraway seeds (optional)

Directions

1. Wash and core the cabbage heads. Shred the cabbage into thin strips.
2. Place the shredded cabbage in a large bowl and sprinkle with the salt.
3. Massage the salt into the cabbage until it starts to soften and release its juices.
4. Add the caraway seeds, if desired.
5. Pack the cabbage into a glass jar or crock, pressing down firmly with your fist or a wooden spoon to release more juices.
6. Cover the cabbage with a plate or lid that fits inside the jar, then weigh it down with a clean rock or jar filled with water.
7. Cover the jar with a kitchen towel and store in a cool, dark place for 3–4 weeks.
8. Check the jar every few days to make sure the cabbage is still submerged in its own juices. If it’s not, add more water.
9. After 3–4 weeks, taste the sauerkraut. If it’s to your liking, transfer it to an airtight container and store in the fridge for up to 6 months.

Interesting Facts

• Sauerkraut is a traditional German dish, though it's enjoyed all over the world.
• Sauerkraut is high in vitamin C and very low in calories.
• Sauerkraut is a great source of probiotics, which are beneficial bacteria that help with digestion.