Step 1: Shred and cut your chosen raw veggies – Cabbage is a typical go to for making raw, naturally fermented sauerkraut but you can also try carrots, peppers, beets etc…
Step 2: Juice a head of celery. This will be used for the brine as it contains natural sodium and therefore eliminates the need for added sea salt.
Step 3: Pack the shredded veggies and celery juice in a wide mouth canning jar (mason jar).
Step 4: Add a vegetable starter culture to your jar.
Step 5: Making sure the shredded veggies are packed in tightly and completely covered with celery juice which will eliminate any trapped air.
Step 6: Seal the jar tightly and store in a warm, slightly moist place for 96 hours. The ideal temperature for storage is 68-75 degrees Fahrenheit. If it is too hot the microbes will die.
Step 7: Once the 96 hour fermentation process is complete you can store your jars in the refrigerator where it will keep for up to four weeks.
Raw fermented veggies and their juice can be eaten first thing in the morning on an empty stomach for maximum benefit in restoring beneficial gut bacteria.