Easy to make recipe utilizing lacto-fermentation for superior taste and digestive health.

• 1 TBSP Salt (no iodine/salt only ingredient)
• 1 Medium Cabbage (2 lbs)
• 1-2 Carrots (shredded)
• 1-2 TBSP Caraway Seeds

1. Remove the outer leaves from the cabbage. Set aside for use later.
2. Cut the cabbage in quarters and then into thin, 1/8″ slices.
3. Add shredded cabbage to the bowl, salting as you go to ensure full coverage.
4. Allow salted cabbage to sit in the bowl for 10 minutes.
5. Use cabbage tamper to bruise the cabbage and help release its juices. Use pretty decent force, for about a minute. Let the cabbage rest for around five minutes, then repeat.
6. Mix in carrot and caraway seeds
7. Once you feel that the cabbage has released a sufficient amount of brine, you can begin packing it into the jar. Pack the jar tightly, using the tamper to help release any air bubbles.
8. Take one or two of the cabbage leaves you set aside earlier and place it in the jar, pressing down over the shredded cabbage, and below the brine.
9. Add a fermentation weight on top and push down until fully submerged. If you don’t have enough brine, add a pinch of salt and a tablespoon or two of filtered water.
10. Place lid on the jar and set aside to ferment. Let it go at least one week before tasting it. Two weeks is better. The flavor will continue to develop over time, so experiment and see how sour you like your kraut!
11. When you decide it’s done, store in the fridge. It stays fresh for months.