Sauerkraut
Sauerkraut originated in China more than 2,000 years ago but became popularized in Germany, hence the name. Sauerkraut is fermented, so it is loaded with beneficial probiotics and easier to digest than plain cabbage.
Ingredients
5 pounds cabbage
2 tablespoons unrefined salt
Optional: replace a pound of cabbage with a pound of carrots
Equipment
Directions
Remove and compost a few of the tougher outer leaves on the head of the cabbage.
Slice the cabbage into quarters and remove the core from the bottom to its center.
Slice the cabbage quarters long ways into shreds about 1/16 inch thick. Or use a mandoline.
Place the cabbage shreds and salt in a large glass bowl. Let this sit for 10 minutes. It will soften and begin to release water.
Knead the salt into the cabbage to let out more water by breaking down the cell walls of the cabbage.
Add the salted cabbage into your jar, packing it down tightly as you add more. As you pack it, water should continue to release and rise up to cover the cabbage.
Pour in any water remaining from your glass bowl and place a glass weight in on the cabbage, or even a clean, sterilized stone to keep any shreds from peeping out of the brine.
Seal your jar tightly and let it sit to ferment at room temperature for a month without opening it. Continue fermenting until it is a sourness you like. Taste it weekly after the first month. You can let it go for longer than 3 months.
Store in the refrigerator or in a root cellar for up to 9 months.
