Raw organic Seawater-Sauerkraut

inspired by traditional central-european recipes and my learnings about the health beneficial effects of sea water, I gave it a try to ferment veggies in sea water instead of salt brine, too. And the results are amazing! Due to the relatively slightly lower content of sodium the veggies are fermenting a bit faster than in salt brine, they keep a bit less of their original colour but instead contain due to the sea water the full spectrum of trace minerals, that could never be found in comparable quantity and quality in a salt brine. 
 
The white cabbage which I use to produce the Seawater-Sauerkraut is grown by small local farmers in organic quality but not certified (simply due to the too high certification fees) and filtered sea water, which i get myself at the portuguese west coast, as afar as possible from intense agriculture and any other water polluting human settlements. 

The cabbage ferments for 2-3 weeks, depending on the current temperatures (longer in winter, shorter in summer).

Sauerkraut has a high content of vitamin C, B12 and minerals and is probiotic. Therefore it supports a healthy gut microbiome and your immune system.

Available in 500g jars. When stored cool (fridge), the shelflife of a full jar is about 2-3 months, after opening  keep sure the cabbage is always covered with brine, or fill it into a ziploc bag and press as much air out as possible. Otherwise eat it within max 1 week. 
If there's a whitish non-fluffy layer developing on top, this is no reason to worry, as this is cream yeast, which is edible but influences the taste of the sauerkraut and only occurs when air/oxygen got access to it.