Sauerkraut

Sauerkraut
Recipe type: Side Dish
 
Other ideas: - Use red cabbage or half-green and half-red - Try using Savoy, Napa, Chinese cabbage or bok-choy - Add shredded beets, hot peppers, garlic, ginger, caraway seeds, dill - Layer with cut up vegetables – cucumbers, radishes, zucchini, carrots
Ingredients
  • - 2 heads of cabbage, about 5 lb
  • - 2-3 carrots
  • - 3-4 tablespoons of sea salt (don’t use iodized salt: iodine inhibits fermentation)
  • - A large bowl or a stockpot
  • - A gallon-size glass jar or a ceramic crock
  • - A jar (or a plate) that fits in the opening of the crock and a weight
Instructions
  1. - Peel a few leaves off the cabbage. Reserve.
  2. - Shred the rest of the cabbage as desired
  3. - Grate the carrots on the coarse grater
  4. - In the large bowl, combine cabbage, carrots and salt
  5. - Massage with your hands until the vegetables start releasing liquid
  6. - Line the bottom of the glass jar or crock with ½ of reserved whole leaves
  7. - Pack the vegetable mixture into the jar very tightly
  8. - Put the other ½ of whole leaves on top
  9. - Weigh it down: the vegetables should be completely submerged
  10. - Put away from direct sunlight. Start tasting after 5 days.
  11. - When it reaches the desired taste, refrigerate to stop fermentation: you can put the whole jar in the refrigerator or put the sauerkraut into small jars. In this case, put a piece of the whole leaf on top of each jar.