Digestive Aid Fermented Veggie Sauerkraut

A delicious and easy way to add probiotics to your diet! This sauerkraut is made with a variety of vegetables and is fermented for a period of time in a salt brine. The result is a sour and tangy condiment that is packed with nutrients.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 head of green cabbage, shredded
• 1 carrot, shredded
• 1 beet, shredded
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of sea salt
• 1 cup of filtered water

Instructions

1. Combine all of the ingredients in a large bowl.
2. Use your hands to massage the salt into the cabbage until it becomes wilted and releases its juices.
3. Pack the cabbage mixture into a clean glass jar, pressing down firmly to remove any air bubbles.
4. Cover the jar with a lid and let it ferment at room temperature for 7-10 days.
5. Taste the sauerkraut after 7 days and continue fermenting for longer if desired.
6. Once the sauerkraut is fermented to your liking, store it in the refrigerator for up to 6 months.
7. Enjoy your homemade sauerkraut as a condiment or side dish!