We believe in the power of our savory and stunning sauerkraut recipe, and so will you. Gut health is linked to boosted energy and immune support and provides positive brain and mood functions. Add it to everything if you fancy!
Organic purple cabbage, shredded (we use a mandolin)
Organic onion, sliced paper thin (we use a mandolin)
In a large mixing bowl, add the cabbage, GEVOO, salt, vinegar, onion, lemon juice, and mix well.
Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes.
Sterilize 2-3 mason jars in a pot with boiling water. Carefully remove them and dry on a clean towel.
Spoon handfuls of the cabbage and pack into the mason jar. Every so often, tamp down the cabbage in the jar with your fist or the spoon. Discard any liquid released by the cabbage while packing.
Close the lid tightly and ferment the cabbage for 3 to 10 days. The kraut will keep for 2 months or more in the fridge. (option to add a clove or two of garlic to infuse flavor)