So delicious, right? 🤗 I made sauerkraut myself once and loved all about it - the batch lasted me 10 days and it added such a great twist to all my salads.

But have to say that the preparation was quite time and energy consuming since you first have to massage the cabbage properly to make it softer. But with your recipe for the juice only, it seems like that is not necessary at all, am I right?