Homemade Sauerkraut

Ingredients

• 1 1/2 lb green cabbage, shredded

• 3 tsp sea salt

Instructions

1. Place your shredded cabbage in a large bowl. Sprinkle with the sea salt. Using your hands, begin to massage the cabbage, until the cabbage has softened and liquid is easily released from the cabbage. This process can take a few minutes depending on how strong your massage is.

2. Place cabbage and liquid in a sterilized jar with a sterilized lid. Push the cabbage down until the cabbage is submerged in the liquid. If the liquid does not cover it then add in a bit of cool water until it’s covered. Leave at least 2 inches of space in the jar as the cabbage will expand.

3. Optional: fashion a weight out of a small ziplock bag filled with a bit of water. Place this on top of the cabbage so that it does not rise above the liquid. Close the lid.

4. Place in a cool, dark place for 5 days. Begin taste testing after day 2 or 3. Remove any mold or scum that has formed. It’s not dangerous, but unappetizing. Be sure to place the sauerkraut back into the liquid after each taste test. If it’s rising above the liquid, add a bit more cool water.

5. When the sauerkraut is to your liking, move to the fridge. It will ferment much slower here.