Sauerkraut

Directions

1. Slice the cabbage into wedges. Taking out the cores. 
2. Chop or finely shred cabbage. 
3. Place in a bowl and Sprinkle with salt.
4. Let it rest for 30 minutes
5. When you come back, you’ll Knead the cabbage with clean hands for up to 10 minutes to allow the natural juices to flow. Leaving it sit helps to get the juices out is easier or you may pound with a potato masher or  a cabbage crusher until there is enough liquid to cover. 
6. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
7. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
8. Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
9. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage in the fridge. The sauerkraut’s flavor will continue to develop as it ages.

Fermentation Instructions: 

Ferment for 1-4 weeks, tasting after five days, and then every week until it is at the desired “sourness”

Notes

Variations: 

• For a more complex flavor add caraway seeds (to taste). 1/2 tsp of caraway seeds per pint size jar
• Prior to culturing, you can also mix 1 part other vegetables or ingredients (shredded carrots, apples, etc.) with 5 parts cabbage to vary the recipe.

Credit: Cultures for Health

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/