This recipe appears in:In a Pickle: Small Batch Sauerkraut
Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C.
- 1 small cabbage (approximately 2 pounds)
- 1 tablespoon sea salt
- 1 teaspoon caraway seeds (optional)
Remove core from cabbage. Cut in half and finely shred.
Place cut cabbage in large bowl and sprinkle salt on top.
Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.
When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.
Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).
Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
Loosely cap the jar and place it in a cool, dark spot.
Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).
After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.