Sauerkraut (fermented cabbage)
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Fish-free, in fact everything free!
Ingredients
- 1 preferably organic green or red cabbage - they will have more nutrients in them to begin with
- 2 medium-sized organic carrots - washed
- 1 - 2 tbsp sea salt - I use Cornish sea salt or other high quality salt
Instructions
- Finely slice the cabbage and grate the carrot
- Add them to a large bowl or saucepan
- Sprinkle with sea salt and squeeze the mixture together with your hands...I imagine I am massaging the mixture!
- Continue until liquid is released from the mixture and it becomes nice and soft
- If there isn't much liquid released add some filter or spring water to the mixture
- Pack into a large kilner jar or equivalent and push down very firmly to eradicate any air
- Leave about an inch spare at the top of the jar since the mixture will expand as it ferments
- Make sure the mixture is covered with the liquid then close the lid and place in a dark place for 5-7 days
- Every few days open the lid to release the gases
- After that time place the jar in the fridge and consume before or during meals to aid digestion and re-populate your gut with some friendly bacteria!