Cabbage Fermentation Process
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Cabbage fermentation process

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Fermentation February - Boost Your Gut Health with Homemade Sauerkraut! 🥬✨ Fermenting your own sauerkraut is so simple, and it’s a delicious way to add natural probiotics to your diet! Here’s how I made mine: 🧂 Ingredients: ✔️ 1 head of cabbage ✔️ 2% salt (about 2 tbsp per 1kg of cabbage) Recipe by @healeyhomestead
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WILD N TAME SPRING SAUERKRAUT ~ this simple recipe is a delicious combo of the final storage cabbages, bitter spring herbs, and pungent new season alliums. Made with ease using @masontops fermentation tools! Here’s how to make it! INGREDIENTS: •1 medium green cabbage •1 bunch of flat leaf parsley •1 bunch dandelion greens • 1 bunch scallion tops/chives/ramp leaves what have you! •1 tbsp mineral salt
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30min · 16 servings Ingredients: • 2.5 lb Cabbage • 1 1/2 Tbs. Salt* • Additions like ginger, garlic, turmeric, shredded beets or carrots Remove the core from the cabbage, thinly slice, and combine with salt. Scrunch the cabbage for 10-20 minutes until volume has decreased and there is some liquid in the bowl. Ferment on the counter for 5-14 days. MAKE SURE GAS CAN ESCAPE FROM THE JAR - you don't want an explosion! I use plastic lids which are not airtight. If using metal lids, keep them loose, or burp the jars once or twice a day. Fermentation will occur faster in warmer weather. Makes approx. 1 quart. Enjoy! *I prefer Kosher or sea salt.
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