Make Your Own Sauerkraut with Lacto-Fermentation
Makes a ½ gallon
Large metal bowl
½ gallon glass jar or crock
Small glass jar to fit inside lid to keep liquid down
Pounder, hammer, or strong wooden spoon
Plate to put jar on in case of overflow
1 head red or green cabbage, sliced
5 cloves of garlic chopped
1-2 Tablespoons sea salt
1 Tablespoon caraway seeds
Optional additional veggies and seasonings
Carrots, onion, a few leaves of kale sliced thin
1 Tablespoon cumin or cardamom seeds
1 Tablespoon hot red pepper flakes
-any spices you like!
Slice cabbage and any other veggies you are using and place 1 handful at a time into a large metal bowl.
Sprinkle salt over veggies and pound until you see the juices beginning to release (about 5 minutes) Stir as you go to be sure you are pounding all of the cabbage
Add 1 handful at a time, sprinkle all around with sea salt, pound and stir until all ingredients are used up. Be sure you can see the juices releasing before you fill the jar.
Scoop all ingredients and liquid into glass jar, and after each scoop, push down hard with pounder so juices keep being released. We want the liquid (brine) to cover veggies.
Do this until all veggies are in the jar, leaving 2 inches of room at the top. Put a small glass jar on top filled with water to keep cabbage submerged in the brine. Cover with a clean towel, label with the date and leave on the counter for 5 days. Taste after 5 days and leave it out longer if you want it to taste more sour.
Refrigerate and wait a few weeks before eating. The longer you wait, the more sour it will taste