Sauerkraut
Author: 
 
Ingredients
  • 1 Small Cabbage (about 2 pounds)
  • 1 Tbs Sea Salt
  • 1 tsp Caraway Seeds (optional)
Instructions
  1. Cut the cabbage in half and finely shred.
  2. Put cabbage in bowl and sprinkle salt on top.
  3. Use your hands and work salt into the cabbage.  Squeeze firmly to help release liquid from the cabbage until the cabbage begins to break down.
  4. When the cabbage has reduced by half, add caraways seeds and stir.
  5. Pack the cabbage into a quart jar in layers, firmly pressing down before adding more ( 2 pounds should fit into your quart jar).
  6. Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
  7. Loosely cap the jar and place it in a cool, dark spot.
  8. Check every other day, removing any bloom and pressing down the cabbage, if it floats above the liquid.  It will be a bit smelly.
  9. After two weeks, taste the cabbage. Leave it to ferment for longer if you don't like the taste.
  10. Put into the fridge when you get the taste you want.
Recipe by Going Cavewoman at http://www.goingcavewoman.com/sauerkraut