This recipe for keto sauerkraut is an easy and tasty way to get the health benefits of fermented foods while staying low-carb. It's full of probiotics that are good for your gut and can be changed to suit your tastes.
Ingredients: 1 medium-sized head of cabbage, finely shredded. 2 tablespoons sea salt. 1 tablespoon caraway seeds optional.
Instructions: In a large bowl, mix the shredded cabbage with salt and caraway seeds if using. Massage the cabbage mixture for about 5-10 minutes until it starts to release liquid. Transfer the cabbage mixture along with the liquid into a clean glass jar, pressing down firmly with a spoon or your hands to ensure there are no air pockets. Leave about 2 inches of space at the top of the jar. If the liquid doesn't cover the cabbage completely, add a bit of filtered water until it does. Cover the jar with a clean cloth or cheesecloth secured with a rubber band. Place the jar in a cool, dark place, like a cupboard or pantry. Let the sauerkraut ferment for 1-2 weeks, depending on your taste preferences. Check the sauerkraut every few days, pressing down on the cabbage to ensure it stays submerged in the liquid. Once the sauerkraut reaches your desired level of fermentation, seal the jar with a lid and store it in the refrigerator. It will continue to ferment, but at a slower pace. Enjoy your homemade keto sauerkraut as a nutritious and flavorful addition to your meals!
Toby G
