Sauerkraut

Got a surplus of garden cabbage? Turning it into sauerkraut is surprisingly simple—and the health perks are a massive bonus. It’s packed with probiotics, nutrient-dense, and a great way to give your immune system a boost. 

Whether you enjoy it as a zesty standalone side or a topping for sausages, it's a total flavor win. And let’s not forget the legendary Reuben sandwich! Skip the canned stuff and try making your own; the home-fermented crunch beats store-bought every time

2 heads of cabbage (green or purple)

1 to 1.5 teaspoons of salt

Remove the outer green leaves of the cabbage.

Chop the cabbage into bite-sized pieces.

In a large bowl, combine the chopped cabbage with the salt.

Using your hands, massage the cabbage thoroughly or pound it with a pickle packer for about 10 minutes to help release the natural juices (brine).

Transfer the cabbage and brine into a clean mason jar, packing the cabbage tightly using your fist or the pickle packer. Ensure that the cabbage is fully submerged under the brine.

Place one of the reserved whole cabbage leaves over the cabbage, along with a fermenting weight to keep it submerged in the brine.

Cover the jar with a loose lid, cheesecloth, or a pickle pipe. Don’t forget to "burp" the jar at least once a day to release any built-up gases.

Store the jar in a cool, dark place for 3 to 7 days. Once the flavor meets your preference and the tanginess is just right, transfer it to the refrigerator, where it can stay fresh for several months.