Sauerkraut
(Use big Mason Jar or similar but one that will be a close fill to top also one that will allow you to put a weight partially in it i use another smaller mason jar filled with water)
quarter cut cabbage cut out heart on all four pieces (save a couple leaves to cover on top)
shred cabbage on v-slicer or mandolin put in mixing bowl
add celtic sea salt
and literally squeeze it like crazy! the idea is to get your hands in it and
beat it up a bit to break the cell walls! SQUEEZE HARD!!!!!!!
you can add some dill here or anything else you want --- ive added sliced apples!
when you have a lot of juice (enough to cover or partially cover cabbage in jar) fill jar press down with each handfull --
cover with leaves and put weight on top-
cover all with a thin towel (and on something in case spillage it bubbles! its alive!!!)
put in a warm spot and let it sit for a few days you can taste when its ready - cabbage is soft and it has a sour taste---
you may need to skim top when ready and remove some leaves dont worry though its all good bacteria!!!!!! (natural probiotics!)
and dont get discouraged some batches are better than others some just dont work so well---experiment
great to add to wraps or eat plain!
naturally fermented veggies so GOOD FOR YOU!!!!!!!!!!!!!
they also sell naturally fermented veggies in refrigerator cases ---NO VINEGAR
try BUBBIES sauerkraut its really good!----
they make great pickles too!!!!!!!
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