The Best 2 Ingredient Sauerkraut | Easy Homemade Fermentation

Stop overpaying for store-bought fermented foods! In this video, I’m showing you how to make authentic, crunchy sauerkraut at home using just cabbage and salt. Whether you want to boost your gut health with natural probiotics or you're looking for the perfect zesty side dish, this simple fermentation recipe is for you. 🛒 INGREDIENTS LIST 🥣 655 Cabbage Thinly shredded. Salt: 2% of the cabbage's weight (13 grams) Aromatics: 1 tsp Caraway Seeds 1 tsp Chilli Flakes 1-2 Vine leaves 👨‍🍳 METHOD 🔪 Prep: Remove the outer leaves of the cabbage and set them aside. Shred the remaining cabbage as thinly as possible. Salt & Massage: Place the cabbage in a large bowl and sprinkle with salt. Massage vigorously for 5–10 minutes until the cabbage wilts and releases enough liquid to form a "brine." Then mix in Aromatics. Pack the Jar: Pack the cabbage tightly into a clean glass jar. Use a muddler or your fist to press it down so the liquid rises above the cabbage. The Seal: Place the reserved vine leaf on top to keep the shredded bits submerged. Use a fermentation weight if you have one. Ferment: Cover the jar loosely (to let gases escape) and store in a cool, dark place for 7 days. Taste it periodically until it reaches your desired tanginess. Store: Once it's perfect, seal the lid tight and move it to the fridge, where it will last for months! Enjoy!