- 1000g shredded cabbage
- 30g sea salt
- 2 t caraway seeds
- Wash the cabbage, removing tougher outer leaves (leave these aside, we’ll use them later).
- Quarter the cabbage and cut out the core (give these to the chickens as treats).
- Thinly slice the cabbage. I used a mandoline for this job – it was super quick.
- Pack the cabbage into a clean crock in layers, salting and pounding with a wooden kraut pounder between layers.
- Cover and check in about an hour. The liquid level should come up above the level of the cabbage. Any cabbage above the liquid brine will mold.
- Pound again if necessary.
- Once you have enough liquid, push all of the cabbage under it and cover with the large outer cabbage leaves that you left aside. Then add a plate of some type and a weight.
- Finally cover with a few layers of cheese cloth held with a rubber band.
- Every 12 hours check the sauerkraut, skim off any scum the forms on the surface.
- After 2-3 weeks, have a taste, if it’s to you liking pack into jars and refrigerate or can. If not, let it ferment a bit longer.