Sauerkraut can be made in several different ways. The traditional recipe involves shredding and pounding fresh cabbage, adding salt, and submerging it under water for several days. The natural bacteria in the cabbage, such as lactobacillus plantarum, will natural begin to ferment the cabbage while the salt inhibits other microbes.  You can eliminate the use of salt altogether by innoculating the shredded cabbage and water solution with yogurt starter or Kefir grains. A traditional recipe follows:



  1. Shred the cabbage.
  2. In a large bowl, mix shredded cabbage and salt together.
  3. Pound the cabbage mixture to expel the juices.
  4. Place pounded cabbage and juices in a medium sized glass jar (1 Quart Sized). 
  5. Press down firmly on the cabbage.
  6. Add distilled water until cabbage is fully submerged. 
  7. Solution should be at least one inch from the top of the jar.
  8. Cover the jar and let sit for 3 to 7 days at room temperature.
  9. Store in the refrigerator.
  10. Alternatively, one can use Kefir grains to ferment the cabbage, just eliminate the use of salt.



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