Fermenting your own vegetables may sound difficult but it's simple with this sauerkraut recipe. Beneficial for gut health, refreshing red cabbage sauerkraut pairs well with pork chops, or can be eaten alone as a low-carb snack with probiotics.
Place the shredded cabbage in large bowl. Add the salt and mix well.
Add the radish, apple, garlic, fresh ginger, ground ginger and mix well.
Pour the lemon juice over the red cabbage and stir.
Cover the bowl with plastic wrap and let sit for 2 days.
After 2 days, transfer the sauerkraut to glass containers or sterilized canning jars with lids.
Cover the sauerkraut and keep refrigerated from 3 to 6 months. Serve as a salad or side dish.
18 servings
3 tablespoons
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
