Traditional SauerKraut Recipe Low Salt Version

Traditional Sauerkraut has 2.5 Tablespoons of salt per cabbage! Here is a low sodium version recipe by Health Kitchen

Traditional Sauerkraut has 2.5 Tablespoons of salt per cabbage! Here is a low sodium version recipe by Health Kitchen

Ingredients:

Directions:

Mix starter culture in 1 glass of water with acacia fibre to activate, set aside. Mix salt with the other glass of water, stir to dissolve. Place shredded cabbage in a large bowl and add the salt water, massage well.  Leave for 1 hour. Add the  culture starter, chopped dill, spices and brown seaweed extract and massage again.  Pack into clean lead free glass jars and leave 3 cm from the top.  Place a cabbage leaf on top and make sure all the contents are submerged under the brine, if not add more brine. Place into an esky to ferment for 6-7 days. Once fermented, check the brine level and top up if needed, place a permanent lid on the jar and store in the fridge. Try to use within 2 months but will last up to 9 months.  

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