SauerkrautSauerkraut can be made in several different ways. The traditional recipe involves shredding and pounding fresh cabbage, adding salt, and submerging it under water for several days. The natural bacteria in the cabbage, such as lactobacillus plantarum, will naturally begin to ferment the cabbage while the salt inhibits other microbes. You can eliminate the use of salt altogether by innoculating the shredded cabbage and water solution with yogurt starter or Kefir grains. A traditional recipe.
- 1 Fresh Medium Cabbage (red or green)
- 2 Tablespoons Pickling Salt (Please no iodine, it will kill the bacteria)
- Distilled Water (or filtered and non-chlorinated)