"Keto sauerkraut is simple and easy to make. It is full of tang and taste and also offers many health benefits. All you need is cabbage, salt and a jar. Mix up everything and let the magic happen!"
3. Press the liquid out of the cabbage by smashing it using a spoon or meat hammer. The combination of the pressing action and salt will help release the fluid from the cabbage. This will take about ten minutes.
4. Add a few spoonfuls to a clean, dry mason jar. Press down the cabbage as you add it with each spoonful. Keep adding cabbage and pressing it down until the liquid rises above the cabbage and the liquid is about an inch from the top of the jar. This will allow room for expansion during fermentation.
5. Screw on the lid and let sit at room temperature on the counter for at least 3 days. After 3 days, taste it. If it's perfect, then place in the refrigerator to pause the fermenting process. If you want it tangier, let sit for a few more days.