My garden is a long way off from providing enough to actually feed my family, so I am very grateful for the experts at my local farmer's market who are light years ahead of us in terms of productivity. I was especially pleased to find some nice cabbages because we are all out of sauerkraut. The last time I made a batch was when I was filming this clip for my new course "How To Make The Switch To A Real Food Diet in 3 Simple Steps" which I am offering at the special price of $39 to readers of my blog.
SAUERKRAUT
5 pounds organic cabbage, grated
3 Tbsp sea salt
Method: Combine the salt and cabbage in a large bowl, toss well. Use a mallet or potato masher to pound the cabbage until juices start to be released. Press tightly into wide mouth mason jars. Use a small mason jar to weigh down the cabbage so it remains submerged with it's own brine. Leave at room temperature for 5-9 days or until sour. Cover and refrigerate.
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