Dairy Free Sauerkraut

28 Jan

Fermenting is often done with salt and whey, but if you drop the whey and add a bit more salt it becomes a great way to get probiotics in to people who can’t eat yoghurt.

Chop a cabbage, add 2 tablespoons of sea salt (don’t know if the “sea” part matters or not?), pound it for about ten minutes to bruise it.  Ideally grab a few nearby children, hand them a potato masher each, and get them to do most of the work. 🙂  When you put it in jars press it down firmly, this packs it in and makes the juices cover the leaves.  Leave at least an inch of air in the top of the jar.  Put the lids on, then forget it for three days and you’re done.  Store it somewhere cool and dark after the initial three days.


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