This keto-friendly sauerkraut recipe offers a tangy and probiotic-rich addition to your meals. Perfect for maintaining gut health while adhering to a low-carb diet.
Ingredients:
- 1 medium head of cabbage, thinly sliced
- 2 tablespoons sea salt
- 1 teaspoon caraway seeds optional
Instructions:
In a large bowl, combine the thinly sliced cabbage and sea salt
Massage the cabbage and salt together for about 5-10 minutes, or until the cabbage starts to release its liquid
Pack the cabbage tightly into a clean glass jar, pressing down firmly to remove any air pockets and submerge the cabbage under its own liquid
If using caraway seeds, sprinkle them over the top of the cabbage
Cover the jar loosely with a lid or cloth and let it sit at room temperature for 3-7 days, depending on your desired level of fermentation
Check the sauerkraut every day and press the cabbage down to ensure it stays submerged in liquid
Once fermented to your liking, transfer the jar to the refrigerator to halt the fermentation process
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