Turn your cabbage into a probiotic powerhouse with this easy fermentation recipe.
Check the ferment occasionally to make sure that the cabbage is submerged. Add more water if needed (the salt is still there).
When you’re ready to use your sauerkraut, remove the leaves, weights and any discolored kraut near the surface. The kraut will smell a little musty after being covered – this is normal. Serve raw as a condiment to preserve the probiotics, or cook with meat or other in other recipes for a savory meal.
For a quicker ferment, ferment at room temperature. To slow down fermentation, keep your crock in a cooler location. I’ve stashed my crock in an unheated corner of the basement and had it last for months.
Keywords: sauerkraut, fermentation, probiotic