Fruit and veggies Monday - Sauerkraut

Today, I would like to share with all my Steemit vegan and veganish and non vegan friends, on how to make your own Sauerkraut.

Eating a little sauerkraut every day with your meals or on it's own is very beneficial to ones health, as it is a antioxidant, low in calories and one of the healthiest and most natural probiotics. It is also high in fiber.

I just love to make it, more so since I am learning more and more about the vegan diet, and all my heart felt thanks go to @heart-to-heart and @lenasveganliving, they have inspired me tremendously these past weeks, thank you both so much.

You would need one medium size cabbage

Cut off all outside and shabby looking leaves, we want to use the lovely succulent, clean portion of the cabbage.

Cut out the crown or core, in other words the hard part , and throw it on your compost heap with the rest of the ugly parts.

Cut the cabbage in half and slice very thin sliced strips. Try and get them as thin as you possibly can, and don't slice your fingers!!

You would need a large mixing bowl and a level tablespoon salt.

Mix the salt in with a clean hand until salt is rubbed in well.

I use my garlic crusher to pound the cabbage, or you can use any thing that will flatten it, you will notice the cabbage shrinking quite a bit.

Take some cabbage in your hand , lift it above the bowl and squeeze it, if the water runs out freely, then it is done.

Take a clean glass bottle and fill it up with the cabbage, press the cabbage down inside the bottle as you fill it so that it is compressed, some of the liquid will flow out the bottle, this is called dill. One medium cabbage makes around 2 and a half bottles of sauerkraut.

Take a piece of left over cabbage, I would say, about as big as the top part of your bottle's neck and press it in over the top, covering the cabbage inside the bottle, this is just to keep out any bacteria that might develop inside the top of the bottle.
Screw the lid of the bottle on loosely, this will give a little lee way for the gas to escape while fomenting takes place.

Place the bottle of Sauerkraut on a plate or tray so that the excess liquid will run into it and not on your storage shelf.
Place it in a cool place or cupboard for around three weeks or longer, depending on your taste. To slow fomenting down, place in refrigerator.
I must confess , my sauerkraut fermentation only last a week and a half, I can't resist the tasting through the process. I have to make at least three bottles at a time.

I hope you have enjoyed this post.

Original content by @artywink

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Again, I want to say thank you to @lenasveganliving and @heart-to-heart you are both awesome, I just love you.