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Basic Raw Sauerkraut

Yields: 1 gallon of sauerkraut

5 heads finely shredded white cabbage
2 Tablespoons sea salt (optional)

Place the shredded cabbage into a crock. Juice approximately 1/2 a medium-sized head of cabbage to cover the cabbage in the crock with juice. Pack down the cabbage with a potato masher until enough juice collects to cover. Cover with some of the outer leave of the cabbage, and make sure juice covers these as well. Use a piece of white cloth to cover the cabbage, this is optional. Place a saucer, round board or large plate on top of the cloth and use a stone or some other weight (no lead) to weigh the cabbage down so the juice comes to the top. Keeping at least one inch of juice covering the cabbage will ensure that no mold will form. Leave the crock out on the counter for 2-5 days as it will ferment faster in a warmer temperature. When the it reaches the desired taste, sour, transfer it into glass jars, and refrigerate. You now have homemade sauerkraut which will keep for several days, a week or two, but keep checking it. Make more as needed.

There are a number of variations to making sauerkraut. More recipes will be posted as time goes on.

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