@redmondrealsalt: Sauerkraut Recipe 𖤓 A powerful ally to the gut and immune system, sauerkraut supplies a wide range of vitamins (notably B’s, C, and K2), minerals (especially if you use a good salt!), antioxidants, enzymes, and of course, probiotics. It’s inexpensive to make, brings immense health benefits, delicious, and so simple. Just cabbage and real salt! Salt guides and stabilizes the fermentation process, creating an environment where our lactic acid producing microbial friends thrive and undesirable ones are suppressed, so food is preserved and its nutrient density increased. The salt you use matters, both for your health and the success of your ferments! I only use Redmond’s, which comes from an ancient natural sea deposit in the USA. Totally unprocessed, no modern sea contaminants, no additives. And it has 60+ naturally occurring trace minerals, making this kraut even more nourishing! Use code “LISA” to save at @redmondrealsalt ! SAUERKRAUT RECIPE → 1 medium cabbage (do half green and half red to get the ombré look) → 1-2 tablespoons Redmond salt → Quart size jar Remove the outer cabbage leaves and core. Finely slice or grate the cabbage. Salt it and let it sit for 10 minutes to begin drawing out the juice. Begin pressing large handfuls into the jar, pounding it as you go so the cabbage juice releases and submerges the kraut. One medium size cabbage will usually fit into a quart size mason jar. Leave a few inches of headspace to avoid overflow when the kraut gets bubbly. Add a fermentation weight or use a clean outer cabbage leaf to press and secure the cabbage pieces under the juice. Allow to ferment at room temp, opening daily and pressing the kraut down with a clean utensil to release bubbles. In a week or so, the bubbling will slow and you can transfer to the fridge, where it will continue to ferment. Keeps indefinitely. Enjoy + be nourished! xx, Lisa (a well nourished artist) @onearthwithlisa

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Thursday 10 September 2026 00:40:00 GMT