SAUERKRAUT 🥬 CABBAGE FERMENTATION Simple, crunchy, and full of natural probiotics There is a few different ways to ferment cabbage. I like the easy, traditional way my Russian born grandma toot me. It is simple take only 4 to 5 days and always crunchy and delicious. I don’t add any herbs or spices - I like to keep it plain so I can mix it easily with other dishes I attached two more videos for you 👇🏼 to understand process better @Holistic Style 👈🏼 FERMENTATION @Holistic Style 👈🏼 POKING INGREDIENTS & NUTRITION TIPS • 1 firm purple cabbage – rich in fiber, vitamin C, and anthocyanins • 4 cups water (filtered) - for clean brine • ip to 1.5 tbsp sea salt - helps draw out moisture and supports fermentation How I Make it: 1 Choose a firm, hard cabbage to help retain a crisp texture after fermentation. 2 Shred or slice the cabbage thinly. 3 Pack the cabbage tightly into a clean glass jar. Press it down firmly with your hand or a wooden tool, this helps remove air pockets and allows the cabbage to settle evenly. 4 Pour the salt water (brine) into the jar until the cabbage is fully covered. 5 Place a clean weight on top (like a small jar or fermentation stone) to keep the cabbage under liquid, preventing exposure to air and spoilage. 7 Poke the cabbage with a clean stick or chopstick twice a day to release bubbles for proper fermentation This keeps everything submerged and prevents spoilage. Notes On the second or third day, the cabbage starts to release gas. It might smell a bit strong or unpleasant but don’t worry, that’s just the natural fermentation process. 8 Let it ferment at room temperature for 3 to 5 days. You’ll know it’s ready when bubbling stoped and it smells pleasantly tangy. 9 Store the finished cabbage in the fridge with the lid closed. BRINE FORMULA • 4 cups (1 liter) non-chlorinated water • 1 or 1.5 tablespoon sea salt depending on your salt (non-iodized) How to Prepare the Brine 1 Dissolve the salt Use filtered or spring water (avoid tap water with chlorine). Gently warm the water if needed to help the salt dissolve, then let it cool completely before using. 2 Pour enough to cover the cabbage Once the cabbage is tightly packed into a clean jar, pour in the brine until the cabbage is fully submerged. Leave 1–2 inches of space at the top to allow for bubbling during fermentation. Sauerkraut is rich in natural probiotics that support gut health, boost immunity, and improve nutrient absorption for overall wellness and beauty #sauerkraut #cabbage #fermentation #liveprobiotics #guthealthy #Recipe #fermentedfood #realfood - @holistic_style