This truly is the food of the gods. Plain sauerkraut can be used in so many ways (and of course jazzed up with your favourite fermentable veg) and goes with so many things.
The bonus of making it yourself is that you don’t lose any of the gut-friendly bacteria it creates: all of it is yours! A few minutes’ work for long-term health and big flavours all the time!
In a large bowl, sprinkle the salt over the cabbage, and with clean hands, massage the salt in.
Continue massaging for 10-15 minutes as the cabbage begins to break down and release its liquid.
When the cabbage is soft, pack it tightly into a glass jar so there is always a little liquid left on top. Leave in a cool, dark place for about a week before keeping in the refrigerator. Taste the sauerkraut after about 3 days and keep tasting until it is at the flavour you want before refrigerating.
