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Fermented Sauerkraut

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Naturally Fermented Raw Saukraut

10 Pounds Red and/or Green Cabbage
3 Cups Soft Wheat Water
Reserve Several Outside Leaves

Finely grate cabbage in a food processor or by hand. Push down a little at a time into a large glass crock or 2 gallon stainless steel pot. Pour Soft Wheat-Water over and cover with washed, reserved outside leaves. (*Or pound cabbage till juice flows and omit Soft Wheat-Water.) Place a plate over top and cover with a lid. Leave on counter 36-48 hours. You may also try adding grated cauliflower. Keeps in the refrigerator for approximately 4-8 weeks.

Our manual also has the detailed recipe for fermenting with pink sea salt in a gallon jar with an airlock.

This is the easiest and fastest sauerkraut I ever made!