Image: Brittany via Eating Bird Food

Ingredients:


  • 1 medium red cabbage, shredded (keep 2 outer leaves)
  • 1 medium white cabbage, shredded
  • 2 carrots, grated
  • 2 tablespoons pink Himalayan salt
  • 2 large glass jars (at least 1 litre each) with sealed lids

Directions

  1. Toss the red and white cabbage, carrot and salt together in a large mixing bowl and squeeze the mixture together with your hands to break up the cellular structure of the vegetables (this takes a bit of elbow grease).
  2. When the mixture has become limp and a lot of juice has been released, evenly distribute the mixture into the jars.
  3. Pack the vegetables and juice in as tightly as you can (the vegetables must be completely submerged by liquid), leaving about 2-3 em (¼-1 ¾ in) at the top.
  4. Press the spare cabbage leaves down over the top of the mixture, making sure they keep the vegetables submerged.
  5. Cover the top of the jars loosely with muslin and allow the mixture to sit at room  temperature, undisturbed, for around seven  days.
  6. You can test the sauerkraut every few days, until it is done to your liking (it can stay at room temperature for up to 3-4 weeks).
  7. When done, remove the top cabbage leaves, place the proper lids on the jars and transfer to the refrigerator, where it will keep for at least 6 months.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.