- 1 tbsp seaweed (nori, dulse, kelp)
- 1 tbsp caraway or dill
- 2 or 3 cloves garlic
- Shredded carrots, beets, onion, celery or bok choy
Reserve the 4 outer leaves from heads of cabbage and run the rest through a food processor or shred by hand.
Season the cabbage with the optional ingredients.
Place cabbage and desired optional ingredients into a crock or large glass container.
Cover with outer cabbage leaves.
Press dinner plate or other weighted flat object on top of mixture. This will help put pressure onto the shredded cabbage and cause it to make its own juices.
Cover with a towel.
Ferment at 68-80 degrees for 2 days.
Uncover and scrape off top layer of gray, oxidized cabbage. Pour liquid off.
Let the sauerkraut ferment in fridge for 2 more days.
Store in tightly covered glass jars in fridge for up to 3 weeks or longer.
This is a fermented food that is rich in good bacteria and provides health to our digestive system.
Recommended to eat several tablespoons per day.