Cate Stillman is THE guru of all things fermented. In this recipe, Cate takes something that seems complicated and makes it incredibly simple and accessible. I was blown away by just how easy it was to create delicious, probiotic-rich sauerkraut with just 3 inexpensive ingredients. Be sure to leave a good amount of space at the top of the jar to allow for resettling as more liquid forms…otherwise you might discover a sauerkraut explosion on the counter (I took the liberty of doing this research for you, dear readers…😬) Check out www.yogahealer.com for more goodness from Cate Stillman.
- 1 small cabbage, thinly sliced
- 1 tbsp. sea salt
- 2 tsp. caraway or cumin seeds
- 1 quart sterile, wide-mouthed mason jar
- In a large bowl, combine the cabbage, the salt, and the spice.
- Massage the salt into the cabbage for 10 minutes. Try to get the water out of the cabbage.
- When the cabbage is soft, stuff it into the jar. Pause after every handful to stuff it tight and get the air out. Your goal is to have the cabbage submerged in its own juice.
- Once it’s all in there and submerged, lightly cover with a plastic bag. Keep on your kitchen counter.
- Each day push any air out by shoving the cabbage in deeper.
- Taste after 3 days. When it’s to your liking, put on a plastic lid, and store in your fridge.
Have a bit with lunch and dinner for optimal digestion.