1. Cut cabbage

2. Add Onnit Himalayan pink salt to cut cabbage (2% of cabbage weight)

3. Add Caraway seeds and bay leef to cabbage

4. Rub cabbage until water comes out

5. Put cabbage in a jar and leave it for a week in room temperature

6. Enjoy it

I've been making and eating sauerkraut. Fermentation is such magic because makes it more tasty and nutritious. More importantly, sauerkraut contains good gut bacteria, called probiotics, which help digestion and keep me in good condition.

*fermentation depends on seasons

Cabbage cabbage cabbage! No money no honey... Cheap food saves poor fighter's life. Cabbages are in season and I love cabbage in spring because it has more flavor and sweetness.I've been making and eating sauerkraut. Fermentation is such magic because makes it more tasty and nutritious. More importantly, sauerkraut contains good gut bacteria, called probiotics, which help digestion and keep me in good condition.