It must be the season, I’m so into fermented veg right now.
Mother nature does not mess around, sauerkraut is amazing for digestion, as it’s a natural probiotic, plus it has lots of antioxidants and B vitamins. Plus it’s touted as the viagra of choice for most of Eastern Europe….
I’ve been using leftover cabbage to make kraut, it’s pretty hard to use a whole head in good time at home so cut off a chunk and keep it in a baggie then use the rest to make sauerkraut.
Spicy Good Kraut
Shred cabbage thinly as possible in a food processor, dump into a large bowl and massage, punch, squeeze and love that cabbage until it’s limp and there is lots of juice. Place in a very clean jar and pack it tightly so the liquid rises above the cabbage.
You’ll want to leave it on a shelf for about 3-4 days, prop the jar lid on top to keep the kraut clean but not sealed. It will ferment naturally, magic!