Sauerkraut is a probiotic filled side dish that is essential for any cookout. Making your own at home is super easy, incredibly cheap, and will keep your gut nice and healthy.
- 3 pounds of cabbage
- 1 1/2 tablespoons of kosher salt
- optional additions: 1 tablespoon of whatever seeds you like (caraway seeds, mustard seeds, cumin seeds, etc.)
- Chop the cabbage into pieces and put it into a big bowl.
- Sprinkle over 1 1/2 tablespoons of kosher salt and start mixing it into the cabbage. Continue to do so every 30 minutes or so for 2 hours.
- Before the last time you mix it, add any additional spices you desire.
- Pack the cabbage into a sterilized jar and make sure you push it down as much as you can, with your hands or a tool.
- Finally, top it with the water that’s been extracted leaving an inch of headspace, cover the mouth of the jar with a cheesecloth, and screw on the top.
- Open the lid to burp it once a day, and leave it to ferment in a dark and warm space for at least 3 days up to 2 weeks.