@good_gut_feeling: How to build sauerkraut brine with no water Shred the cabbage finely and weigh it, then add 2 percent of that weight in salt, about 20 grams per kilo. Massage it: squeeze, fold, press. Within a few minutes it softens and sits in its own brine. The cabbage provides everything, no water needed. Pack it firmly into a sterilised jar, a handful at a time. Full breakdown on my YouTube Channel 🔎GoodGutFeeling #sauerkraut #fermenttok #guthealth #fermentation #fermentedfoods

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Tuesday 28 July 2026 14:00:00 GMT