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LET’S MAKE SAUERKRAUT

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Ingredients

  • 1 medium cabbage
  • 1 Tbsp caraway seeds
  • 1 Tbsp sea salt
  • 2 –3 Tbsp chopped or grated ginger (optional)
  • 2/3 cup grated carrot (optional)

Instruction

  • Remove large outer leaves from cabbage and set aside. Core and shred cabbage.
  • In a bowl, mix cabbage with caraway seeds, sea salt and optional ginger and carrots. Massage with your hands (or pound with a wooden mallet should you have one and feel so inclined) for about ten minutes. Juices will be released.
  • Place into a wide mouth mason jar and pound down until juices come up and cover the cabbage, leaving about 2 inches of space at the top. Carefully place whole cabbage leaves over top (inside the jar) to ensure airtight. Seal jar firmly.
  • Keep at room temperature for about 3 days and then transfer to your fridge. It may be eaten right away, but will improve with time. Yummy!

Want to make more fermented foods?

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