Sauerkraut

Gluten, Dairy, Egg, Nut and Sugar Free

INGREDIENTS:

• 1 medium Cabbage (cored and shredded – except for one whole leaf)
• 2 Tbl fine Himalayan Salt

METHOD:

1. Place ingredients into a sturdy bowl and pound with a meat hammer or mallet or just squeeze with your hands for about 10 minutes to release the juices (this sounds like its hard work but it’s relaxing once you get into it!!)
2. Spoon mixture into a mason jar and press down until juices cover to the top of the cabbage.  Put leftover whole cabbage leaf ontop to hold mixture under liquid.  Place paper towel over rim and put lid on tightly.
3. Keep at room temperature for about 3 days pressing down with the back of a spoon a couple of times a day to make sure juices are still covering the cabbage.
4. Remove paper towel and place in the fridge where it will last for months.