With my sauerkraut recipe, anyone can make their own wonderful sauerkraut and save money and boost up their probiotics. Anyone can do this… Enjoy! For the brine use from 1 to 4 tablespoons of regular salt per quart of water. If you live in a hot climate use more salt… 3 or 4 tablespoons per quart, the flavor will be better with more salt in hot climates. If you live in a cooler climate you can use less salt. Watch My Video and Find Out More.
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Dr. Paul Haider – Master Herbalist
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Dr. Paul Haider – Master Herbalist and Spiritual Teacher for over 30 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, and at www.paulhaider.com – feel free to connect with him anytime.
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