Homemade Sauerkraut Recipe
Large organic cabbage
Shred or chop the cabbage into small pieces organic cabbage into small pieces.
Sprinkle chopped cabbage with 1 teaspoon salt.
Using a large solid bowl, pound or massage the cabbage pieces until it is ‘pulpy’, and covered in its own juices. This should take about 10 minutes.
Sprinkle remaining salt on the cabbage as well as caraway seeds.
Place the crushed cabbage to a large jar or glass food container.
Add a small jar or an onion on the top of the cabbage. This is to weigh the cabbage down and keep it fully submerged.
Cover the jar or container with a lid.
Place the jar somewhere cool and out of sunlight. Keep checking to make sure the cabbage is still submerged in its liquid.
Continue checking each day over the next two weeks. You may need to skim off any ‘scum’ that collects on the surface from time to time.
After 4 weeks, the sauerkraut should be ready. It can be stored in an airtight container in the refrigerator for up to 6 months.
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