Easy #sauerkraut

Sauerkraut is easy to make and requires no special equipment and is delicious and great for gut health.

All you need to do is combine shredded cabbage with some salt and pack it into a mason jar.
The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days and once it has a flavor you like seal it and put it in the fridge to use.

Sauerkraut is made by a process called lacto-fermentation. There is ‘good’ bacteria present on the surface of cabbage (and in fact, all fruits and vegetables).
Lactobacillus is one of those bacteria, which is the same bacteria found in yogurt and many other cultured products.

When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.

Sandor Katz – is the author of several books on fermentation and a great resource on fermentation in general, fermentation problem-solving, and fermentation health benefits.

We added garlic & horseradish to this recipe making it Paleo & AIP friendly.

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