3-Ingredient Sauerkraut Recipe | Fight Virus & Boost Immune System

Let’s make sauerkraut!
Today you’ll learn how to make sauerkraut using only 3 ingredients - and it’s all organic, natural, and full of amazing probiotics!

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Today we're going to take this head of cabbage and turn it into delicious sauerkraut. It is so simple, three ingredients. You can do this today and start enjoying sauerkraut this coming week.

Now it's time to make some sauerkraut. When I chop up this cabbage, I want to point out the outer leaves like this outer leaf, it's kind of yucky, so I'm just going to tear that off and get rid of it, this leaf is not as bad. So what I could do is I can actually take this off, and I can save it to be a lid in my cabbage. Now if you think that that was not good enough, either, well then go ahead to the next one. And take this one off, and use it as a lid in your sauerkraut. And I'll show you what I mean as we make it.

Next, we're going to put this piece it just locks right into that, which gives us our triangle that we're going to put in for this. Now you have this two sided shredder, you've got a large side and then a small for this, I always use the large and that just sets right in there. And then we have our top piece, which we have a hole right here for it to fit right over top of that.

So we're going to put two tablespoons of salt on this cabbage. Our goal is to extract the juice, the water out of the cabbage, and to create a brine. And it just works naturally. It works in a great way. It's just so great how God designed our foods to work for us to be a blessing to our body. And salt definitely is one of those blessings.

So there we have it all mixed in. We have the salt very well blended. So we're going to let this sit for 30 minutes. Then we're going to start packing it into our jars. and really see the effect of that felt on our vegetables. Now that we're ready to move on, you can use any seasonings that you want in your cabbage. So you might want to use some dill seed. Still, we've got some chives, and also some caraway seeds, you can also use celery seed, this would make a delicious addition to your cabbage and to your sour crap. So you can kind of see we already have a good liquid, it is starting its own brine juice. So this is going to be perfect. So just kind of play with the flavor, see what you like best. I like to use celery seed, and sometimes I use some caraway seed. So now we're going to pack it in our jars. I like to use my canning funnel, it just seems to save me on making as big of a mess. So I'm gonna go ahead and start packing that in. And as you pack it in, you want to start tamping it down.

What I want you to know is this is not going to need to be touched. You can see the liquid level is on top of the cabbage, you can see that it is working perfectly already. And this one is getting there, I need to tamp it down some more. So what I'm going to have to do with this one, because it is more of a manual way of making it is come in every couple of days or actually every day and tamp it down some more to make sure the liquid stays on top of that
there's actually a layer of liquid on top of the cabbage. And that's what's going to give us our sauerkraut. Now this is going to be ready to eat within anywhere from 36 to 48 hours, you could start sampling it and see how much you like it's going to get a little bit deeper flavor, the longer it ferments.

Let's start eating some fermented foods. So fermented foods give us that prebiotic and prebiotics go in and they feed the bacteria the good bacteria. When this takes place, you can actually overcome any of the negative balances in your bacteria.

So the bacteria need to be fed. This is what we feed them to have good moods, less pain, less inflammation.