Make homemade gut healthy sauerkraut!

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Grab your apron.

Remove the first layer on the cabbage and discard.

Give the cabbage a good wash.

Save one or two pieces of the outer layers and set them aside.

Chop or grate your cabbage to your desired thickness.

Add the chopped cabbage to a large bowl.

Add 2 tablespoons of Redmond's real salt (or pickling salt) to the bowl.

Massage the salt into the cabbage.

Repeat this process with all of your heads of cabbage.

Dice the leeks and give them a good rinse.

Add the diced leeks to the bowl.

Cut up your fresh dill and sprinkle it into the bowl.

Give the mixture a really good stir.

Pack the mixture into jars using a wooden spoon to pack it in firmly.

Add brine and water until all of the cabbage is completely covered by at least one inch.

Using the cabbage leaves set aside, fold and place them on top of the packed cabbage.

Press down firmly on the cabbage leaves.

Place a lid on the jars, but make sure it's loose so gases can escape.

Place the jars into a large bowl to catch any overflow during fermentation.

Check the jars after 10 days; if it's to your liking, place it in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary