KRAUT
1 head of cabbage(green or purple)about 2 pounds
1 Tablespoon of natural salt(kosher sea or pickling salt ok)
1 capsule of probiotics
2 teaspoons kelp granules(optional)
4 cloves of garlic
1 pint of warm water with 1 teaspoon sea salt(or kosher etc)
Mix in large bowl shredded cabbage, 1 Tblspoon salt and one probiotic capsule and kelp
pack into wide mouth pint jars that are clean and press down firmly as you pack. I use an ice cream scooper and press with it too
fill to the bottom ring and add 2 garlic cloves and extra salt water to fill and cover cabbage. You must leave some head room!
store at 50-70 degrees for a week or two and check daily.
I store mine in my drying oven where I am curing bacon.
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