GAPS Sauerkraut
(from greenfood’s recipe box)
The best way make good sauerkraut is to taste the cabbage when you add the salt. When the it tastes good to you, then that is the amount of salt you need. I begin with 1 tablespoon and then go from there.
Source: The New Plate
Categories: Full GAPS
Ingredients
- 1 organic cabbage
- 1 Tablespoon fine grind salt, begin with 1T and taste until it is good for you ( I used celtic fine grind salt)
Directions
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Cut the cabbage into thin slices. Add the salt and mix well; pounding it with a cleaver to allow it to release water.
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Put it in jars and press the cabbage down to allow the brine to come to the top. Cover the top with a cabbage leaf so that pieces of the mixture does not come to the top.
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Put the jar in a cool, room temperature, out of direct sunlight for 4 to 14 days. Warmer temperatures will speed up the process of fermentation and can sometimes make the kraut mushy.
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After 5 days, Taste the kraut. It should be crisp to the bite. If not ready, cover and allow it to ferment longer. Kraut can be fermented for 1 month or more.
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Once you open it, refrigerate the remainder. It is good for a year in the fridge.