Fermented foods, such as sauerkraut, contain probiotics which help improve immune function and the health of your intestinal tract. If you are interested in making small batches, try this easy way just using Mason jars.
1 2-quart Mason jar, sterilized
1 8oz jelly Mason jar, sterilized
1 medium head green cabbage, wilted or limp outer leaves discarded
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds
Note: While the kraut is fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don’t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.