Sauerkraut is another fermented food with numerous health benefits. This recipe was found by Plainte and is from the Breathe Magazine: Anti Inflammation issue.
Ingredients
- 1 head of cabbage, any variety
- 1-2 tablespoons sea salt
Instructions
- Core the cabbage and remove the outer leaves (keeping at least one for later).
- Shred the cabbage finely and add the sea salt. Massage the salt in the cabbage until liquid begins squeezing out.
- Pack everything into a large container, squeezing down to remove any air.
- Cover with one of the discarded leaves. Then, place a weighted smaller jar or a sealed plastic bag with a heavy item inside on the top of the cabbage so it remains below the surface of the liquid (you can add water if there isn’t enough liquid).
- Cover and leave at room temperature until it is ready, about five to seven days. (If it has a tight -fitting lid, open daily to release gas). The colder your room, the longer it will take to ferment.
Recipe Notes
Recipe Notes For simple kimchi, weigh down the cabbage in its bowl for two hours, then rinse off the salt and add chili flakes, singer, garlic, and any other vegetables you like. Follow the rest of the recipe as before. Serve is with fish, cold meats, or crunchy salad.