Sauerkraut Alchemy Challenge

Please look below ⬇️ for recipes and channel links.
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Nourishing Traditions by Sally Fallon ISBN 0-96708973-5

RECIPE 🥬
1 medium head green or red Cabbage (or mixture)
1/2 to 1T Sea Salt
2T whey from yogurt or kefir (optional)
1/2 cup fresh Celery juice (optional)
Water if needed.
[Use at least 70% Cabbage, other veggies can be added. Carrot, Kale, Dill, Caraway,
Onion, Ginger, Garlic, Daikon, Wakame Sea Weed, Sweet or hot Pepper, Sour Apple].

Shred Cabbage fine. Place in large bowl, add Salt (add whey or Celery juice optional)
Knead and squeeze Cabbage until liquid forms…. About five minutes.
Stuff Cabbage into jar, use your fist to wedge Cabbage as tight as possible. Keep adding until the small jar, a shot glass or fermenting spring fits and lid will close, test the fit. Put a Cabbage leaf over the chopped Cabbage; liquid should come up over the leaf; then put in your small jar, a shot glass or fermenting spring and close the jar.
Leave at room temperature for 5 to 7 days. Put a towel over it to protect from Sunlight.
Taste test😋 when it tastes to your liking, refrigerate. It matures in 6 weeks and flavor improves with time. ⭐️Use a regular canning lid or plastic lid once refrigerated⭐️

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