Now is your chance to make your own sauerkraut! There is wisdom, life and joy in the process – and a great opportunity to bring kiddos into the kitchen too.
Please join Jodi Ladetzky (a certified Holistic Nutrition Consultant and certified GAPS practitioner) for a free virtual experience making sauerkraut together. It will be fun and exciting! She’ll be leading this virtual and casual session with step by step instructions. She will start with cutting the cabbage, salting it, then letting it rest while chatting about sauerkraut and the benefits it offers for the body. She will then resume making sauerkraut by pounding the cabbage, adding in any extras (for flavoring) and jarring it.
- 1 head cabbage (green, savoy and napa are great starter cabbages, red is a bit tougher, but still works)
- 1 tbsp fine sea salt
- Large mixing bowl
- 2 pint size mason jars with lids
- A wooden kraut pounder tool (to pound the cabbage, although your fist could work too)
- Salt brine (only needed if too little water is released from cabbage. 2 cups water to 1 tbsp salt)
Optional extras to add into the cabbage: caraway seeds, jalapeños, green onions, carrots, beets, daikon radish, orange slices, ginger, garlic, dill, lemon peel, red pepper flakes, curry, etc.