Homemade Sauerkraut
INGREDIENTS
2 quart sized, wide mouth glass jars, or 1 larger jar
1 whole cabbage, sliced thinly (remove the core, or chop it for a chunky contrast)
1 cup carrots, grated (optional)
2 TB sea salt
optional: you can also add things like mustard seeds, dill, or chopped garlic
INSTRUCTIONS
Place all ingredients in a large bowl. With clean hands, massage the vegetables thoroughly to get them to release their juices for a 3-4 minutes. Cover the bowl and let sit for 20 minutes.
After 20 minutes, return to the bowl and repeat the massaging for another few minutes until a good quantity of juice has collected. Place the veggies in the glass jar(s), packing them down really well, ensuring that the liquid is several centimeters higher than the vegetable mixture. Loosely put the lid on. Leave on a plate on a countertop or shelf, away from direct sunlight, for as many days as required to achieve the texture and taste you desire.
Eat a few tablespoons a day to get that gut feeling good! Enjoy!
NOTES
I like to leave them for at least a week, but have had jars fermenting for months and they were great too. The climate where you live and temperature at the time of year when you make it will affect the fermentation process. It will ferment much faster in warmer climates. If you live somewhere tropical you might leave your sauerkraut for only 24 hours. The longer it sits the more tender the cabbage becomes and the more tangy the taste. For your first time, maybe try it after 7 days. If you decide you want a stronger flavour and softer texture, let it sit for even longer next time. Once you open your sauerkraut, keep it in the refrigerator. It will last for ages in the fridge. It is still fermenting in the fridge, just at a much slower rate.
