Three years of braised red cabbage is never enough, but there are added health benefits to using that cabbage instead for making and eating your own sauerkraut. It’s a super-easy super-food that provides beneficial live bacteria and a host of other gut-friendly elements. Those who are allergic to milk products will be pleased to know that they can eat sauerkraut with its health-giving lactobacilli.
There are so many ways to make sauerkraut that it’s worth taking a look at a few of them to find one that works for you. There are lots of recipes available through searches on google or youtube. I found the videos particularly useful.
Part of the process involves pounding the shredded cabbage with sea salt. The idea is to get enough liquid from the cabbage so it’s eventually swimming in it. Toward that end, I enlisted Dave to pick up where I gave up: