Sauerkraut

Ingredients

• green cabbage.5 head
• salt1 tbsp

Instructions

1. 1

   Step 1

   Finely shred a head of cabbage.

2. 2

   Step 2

   In a large bowl, massage salt into the cabbage until it releases its liquid.

3. 3

   Step 3

   Pack the cabbage tightly into a jar, ensuring it is submerged in its own brine.

4. 4

   Step 4

   Place a weight on top of the cabbage to keep it submerged.

5. 5

   Step 5

   Cover the jar with a cloth and let it ferment at room temperature for at least a week, or until it reaches the desired level of sourness.

6. 6

   Step 6

   Once fermented, store the sauerkraut in the refrigerator.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sauerkraut works well as a short-term grab-and-go option when stored in a sealed container in the fridge.