b'S I M P L E SAU E R K R AU T raw, vegan, gluten-freeMAKES32 oz or 8 servings SPECIAL EQUIPMENT64 oz glass jarI N G R E D I E N T S Sauerkraut is one of the most probiotic-rich foods around, with a sour and1 lb red cabbage salty flavor that results from fermentation by lactic acid bacteria. Using a blend1 lb green cabbage1 tsp salt of red and green cabbage creates a vibrant pink color.D I R E C T I O N S Slice the cabbage into thin shreds. Place a small handful each of red and green cabbage into a large bowl along with a pinch of salt, and massage with your hands until evenly distributed. Pack tightly into the bottom of the jar. Repeat until the jar is fullas you work, the salted cabbage will begin to break down, allowing you to fit all of the cabbage into the jar.Use a clean glass or smaller jar filled with water as a weight to press down the sauerkraut, then cover the top of the jar loosely with cling wrap. Leave undisturbedat room temperature (out of direct sunlight) for 3-7 days, then cover and move tothe refrigerator.N O T E The lacto-fermentation process is very reliable and safe, but its important thatthe sauerkraut be kept submerged in its liquid. You may see foam, bubbles, or film on the surface, but this is normal. The white film can be skimmed off as you see it or before refrigeration.16 staples & fundamentals'