Cooking time

15 min

Yields

1 jar of 1 liter

Ingredients

• 1,5 head of organic cabbage
• 1 red beet, grated
• 1 apple, grated
• 1 tbsp of fine sea salt or Himalayan salt
• 3 cm of fresh ginger, grated

Directions

Take the 2-3 outer leaves of the cabbage off and leave at the side.  Shred the cabbage into thin shreds and add to a big mixing bowl. Add the salt and massage/squeeze with your hands for 5-10 minutes so that the cabbage becomes softer and there is liquid in the bottom of the bowl. Add the red beat, apple, and ginger and stir. 

In a glass jar fill up 5 cm with the cabbage mix, use your knuckle to squeeze it down so it gets well packed and covered by liquid, add another 5 cm and pack down again, repeat until the jar is full. Fold the outer cabbage leaves that you have put to the side (to push your sauerkraut down covering it completely with the liquid and put on the lid.

Let it progress in a dark place at room temperature for 2-4 days 8depending on how acidic you want it. Open the lid a couple of times per day to let out air ( careful as it might spray…)

When finished you keep it in the fridge for up to 2 weeks and have a little every day, great for your gut bacteria!

Enjoy!