Super Simple Sauerkraut
Author: SummersKitchen.com
Recipe type: GAPS
Prep time:
Total time:
- ½ head organic cabbage
- ½ tsp dill
- 2 tsp sea salt
- Glass jar(s) with plastic lid(s)
- Thinly cut cabbage into shreds
- Place cabbage shreds in large bowl
- sprinkle sea salt over cabbage
- Let sit for 15 minutes
- After 15 minutes, add dill
- Using your hands, press and squeeze cabbage to soften and release juices
- Pack cabbage into glass container(s)
- Pour in any extra juices left in bowl
- Using a plastic lid, screw down, but not tight (just about halfway tightened)
- Place jar(s) on a plate with a lip or in a pie dish.
- Place in dark area of kitchen or pantry for one week.
- After one week, tighten lid completely and place in refrigerator.
- Sauerkraut is best after a month in the refrigerator. If you wait this long, it will actually keep for several months!
Recipe by Summer's Kitchen at https://summerskitchen.com/super-simple-sauerkraut/
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