It is so easy to make sauerkraut! Fall is such a bountiful season and the perfect time to ferment a delicious batch of friendly bacteria for the winter. Give it a try and fire up a good strong ferment by adding water kefir to your brine and watch it bubble away.
4 cups chopped or shredded cabbage
1 tbsp sea salt
1/2 cup water kefir first ferment
Remove the outer leaves of the cabbage, set one aside for a later step.
Chop or shred cabbage and place into a large bowl.
Add salt, mix well and leave to sit for 10 minutes.
Begin to work the salt into the cabbage by massaging and squeezing the cabbage. The cabbage should release liquid, creating a brine.
Pack the cabbage into a quart jar. Add the water kefir first ferment and fill the remainder of the jar with the brine.
Take the reserved cabbage leaf and cover the packed down cabbage. Place a weight on top to ensure the cabbage stays under the brine.
Screw lid on loosely or use a pickle pipe.
Place the jar in a bowl, to catch any overflow, and leave to ferment on countertop. Taste after 1 week, if happy with results store sauerkraut in fridge.