Homemade Sauerkraut - Fermented Cabbage
by Lori Neff
Look up the health benefits of fermented cabbage - you may never want to be without it --- and it tastes great!
- 1 head of cabbage, thinly sliced (great with a mandolin) --- save the large outer leaves
- (optional: one or two grated carrots; several thinly sliced brussel sprouts; thinly sliced broccoli)
- 2 tablespoons sea salt
- 2 tablespoons caraway seeds
In large bowl, combine the shredded cabbage with salt (and any other vegetables, if using), press down hard with your fist, pounding even, until juices are released (a great way to release some pent-up steam ---- stress relief! )
Layer about 2" of the vegetable mixture in a crock pot, sprinkle 1/4 teaspoons caraway seeds on it, pound down with a wooden dowel; keep layering 2" of the mixture, sprinkling 1/4 teaspoons caraway seeds, pounding down, repeat. You want to extract as much juice as possible, enough to cover the vegetables.
If necessary, salt water can be used to make sure the cabbage is fully submerged. Completely cover the vegetables with the clean outer cabbage leaves, and put weights on the leaves. If no weights are available, use an inverted plate on the cabbage, and put a water-filled glass jar on to the place, cover the crock pot with a fine cheesecloth. Let sit at room temperature for 2 days, then put the container in a cool corner for 2 - 4 weeks to ferment.
You can start tasting the cabbage after about 10 - 14 days, but make sure to cover everything tightly again.
Then, transfer the fermented vegetables into smaller jars, seal with lid and keep in refrigerator.
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