Homemade Sauerkraut: The Secret of Longevity

This Sauerkraut Salad is a refreshing and tangy dish, packed with probiotics and vibrant flavors. Made with fermented cabbage and crisp vegetables, it's not only delicious but also a healthy addition to any meal. Perfect as a side dish or a light, nutritious snack, this salad is full of crunch and zest, offering a taste of tradition with every bite. It is: Flavorful, Healthy and Easy to make.

Ingredients

1kg/2.2 lbs cabbage 1 carrot (optional) 20g-1 tbsp Sea salt, Kosher salt or Himalayan salt 1/3 tbsp sugar

Instructions

1. Cut the cabbage in half and remove the core. Cut the cabbage into quarters, then slice it into thin strips.
2. Grate the carrots.
3. In a large bowl, mix the cabbage, carrots, salt, and sugar.Using both hands, firmly massage the cabbage and carrots until they release a lot of liquid.
4. Pack the cabbage and all the juices into a clean jar. I use my fist to press the cabbage down tightly. The liquid should rise above the cabbage.
5. To keep the cabbage submerged, place a piece of the outer cabbage leaf on top, then use something heavy, like a small jar filled with water, to weigh it down and ensure the cabbage stays under the liquid.
6. Keep the jar at room temperature for about 3 days. Each day, use a chopstick to poke several holes through the sauerkraut to release any built-up gas. Make sure the cabbage remains submerged in the brine for the entire 3 days.
7. Once the sauerkraut reaches your desired texture and tanginess, store it in the fridge and enjoy! This sauerkraut is: Flavorful, Healthy, and Easy to Make.