FERMENTING KRAUT - HOW TO MAKE HOMEMADE PROBIOTIC

green cabbage

🥗Healthier: red cabbage

💰Cheaper: cabbage scraps

Red cabbage adds color and nutrients, while scraps reduce waste.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers trace minerals, while table salt is often more affordable.

Use a strong knife to dig out the core of the cabbage, making a triangle-shaped opening.

Pour enough salt into the opening to reach the top of the cabbage head.

Slowly add water to the cabbage, about an inch above the last cabbage head, allowing the salt to dissolve and seep into the cabbage.

Use a plate and a heavy object (like a gallon of water or a heavy rock) to submerge the cabbage in the water.

Store the cabbage in a cool place, like a garage, for fermentation.

After three days, check the cabbage and rotate the brine by pouring the brine from the bottom over the cabbage.

After seven days, transfer the cabbage leaves to a plastic container, peeling out the outer layers for later use.

Check the cabbage for softness and taste for sourness to determine if it's ready.

Press the cabbage tightly into the container and cover it with brine to slow down fermentation before refrigerating.

Store the cabbage in the fridge for three to four weeks, noting that fermentation will continue at a slower pace.

Prepare the outer leaves for stuffed cabbage while soaking the hearts in clean water to dilute the salt content.

Rinse the hearts a couple of times, then chop them into pieces and mix with olive oil, hot pepper flakes, and black pepper before storing in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary