Naturally Fermented Sauerkraut

Naturally fermented foods are really good for us. They improve digestion by helping to restore the proper balance of healthy bacteria in our digestive system, and help us absorb nutrients from the foods we eat. So, I’m trying to eat more foods like this and wanted to try making something at home.

Sauerkraut is recommended as an easy place to start, so I found a recipe for making it in Mason jars. All you need is cabbage, natural salt, caraway seeds (if desired), and some canning supplies.

Here’s a picture of mine. The instructions aren’t difficult, but there are several steps, so I’ll just include the link to the recipe I used here: http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124.

Reubens, anyone?

Upon further reading, I learned that if the sauerkraut doesn’t taste ‘sour’ enough, it means you should use less salt. Good to know!

STA72761

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