For your basic sauerkraut made with the Fermenta, or fermentation pot of your choice, shred enough Cabbage to fill your fermentation crock-pot and place in a bowl. Weigh the cabbage and sprinkle 1 tbsp. Salt for every kg of cabbage or part thereof. Make brine by dissolving 1 tsp. salt into 1 cup of water.
*Tip – for a nice pink colour use red cabbage.
Cabbage is known to be an excellent aid in boosting the immune system, helping fight flu’s and colds as well as the number one recommended remedy for ulcers. Not only that but taking cabbage juice helps your body heal faster, aids in the overall function of the immune system, helping reduce the effects of Alzheimer and other neurologically based illnesses. Red cabbage in particular is very rich in antioxidants, vitamin C in particular. One cup of red cabbage has more than half of your recommended daily intake of vitamin C. Cabbage is also a good source of Vitamin K, a much needed vitamin for healthy and strong teeth and bones as well as for aid in clotting blood.