Fermenting cabbage into sauerkraut is an amazing process.
There is no other preservation method I know where your food gets healthier than in lacto-fermentation.
With the addition of just a little salt and time, you go from plain-old cabbage (which I think is great just the way it is) to a super-food filled with enzymes, probiotics and amazingly healthy acids.
Best of all, though, not only is this process inexpensive (most superfood comes with a super price tag too) but it is EASY to make once you understand it.
In this video, Carolyn will take you through each step you need to create delicious and healthy sauerkraut.