Sauerkraut

Ingredients:

400 g finely shredded washed cabbage (red or green)
10 g Celtic sea salt
20 g fructose
500 mL Grainfields

Directions:

In layers – Place the first layer of cabbage in the bottom of a sterile container; sprinkle lightly with salt and fructose. Pour enough Grainfields to cover, press liquid into the cabbage. Do this layer by layer until all cabbage is used, making sure the liquid covers the cabbage. Cover loosely with lid and ferment at an even temperature of 40°C for 24 hours. Put lid on, store in refrigerator. You can add herbs and/or shredded apple or carrot to this recipe.

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