Homemade Sauerkraut
Author: Eat Naked Kitchen
- 1 head cabbage recommend regular green cabbage
- 2 Tbsp sea salt
- 1 Tbsp caraway seeds
If using a food processor, use the shredding blade. Cut cabbage into appropriate size to feed into the processor chute safely. Shred entire cabbage saving one large cabbage leaf and set aside.
In a large bowl, add shredded cabbage, salt and caraway seeds. Using a blunt firm object, pound the cabbage for about 10 minutes to release juices.
Fill a quart-sized, wide-mouth mason jar, pressing down firmly with a pounder or meat hammer until juices rise above the cabbage. Stuff the large leaf over the shredded cabbage to weigh it down. It is important that the shredded cabbage be submerged in the liquid. Leave about 1 inch of space at the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator. The sauerkraut may be eaten immediately, but it improves with age. It keeps for months.