I have been wanting to make sauerkraut FOREVER and finally did it! My friend Maria has the most beautiful kitchen and all the ingredients in her pantry are to die for! I’m like a kid in a candy shop when I see pantries like hers. Literally it would be my dream to go into the Master Chef kitchen pantry!
1 head cabbage
1 tbsp pink Himalayan salt
1. Remove outer leaves of cabbage and set aside. Finely chop your cabbage and grate your carrots in a food processor.
2. Add all your veggies to a large bowl and massage till cabbage is almost clear and there is lots of liquid at the bottom.
3. Place cabbage and carrots into mason jar and pack down tightly. Cover with your liquid. Place your cabbage leaves on top of of everything and screw on lid tightly.
4. Leave on your counter for 7- 10 days. Place a container under the jar because it will leak. Open your jar once a day then screw the lid back on.