Sauerkraut / Fermented Green Cabbage

Directions

1. Mix warm water and salt together, stir until dissolved. Set aside.
2. Clean & core cabbage. Set aside several of the larger leaves. Rough cut cabbage (1/8" thick) or use a cabbage slicer.
3. In a crock or large mason jar, layer in 2" of sliced cabbage, sprinkle with caraway seeds. Repeat this layering until 2" from top of crock. Pack cabbage down tightly as you are layering.
4. Cover top of cabbage with a few large leaves and set weights on top it. Add cold (key) saltwater mixture to cover. If need more, make more saltwater mixture (step 1).
5. Seal and vent. Set in a cool, room temperature place (out of sun/not in fridge). Let sit for 5-6 weeks. Check every 5 days. Remove any "film" or "mold" that develops. Do NOT change the water. If it needs more liquid, just add cold water.
6. When fermented, put in mason jars, fill with brine, seal. Will last many months on a cool shelf. Keep the brine and can drink, it is a natural probiotic.

From the Dahoam1516 recipe collection · Hans Diehl