Right before leaving for vacation, I saw some fresh cabbage at the farmers' market and figured it would be smart to make a batch of sauerkraut. Now it's ready, just in time for St. Patrick's day. This is so easy to make, you'll wonder why you ever bought it at the store.
- One small green cabbage (about 3lbs)
- 2T salt
- Fresh water
Cut the cabbage in half and remove the core. Thinly slice the cabbage. If you have a shredder, use that, if not, simply cut with a knife.
When you've got it all shredded/sliced, place in a non-reactive bowl and mix in the salt. Stir thoroughly with a wooden spoon for about 5 minutes and then let rest for a half hour.
After the salted cabbage has rested, start to knead it to help release the juices in the cabbage. Continue to do this till you've got as much water out as possible. The fresher the cabbage, the more juice it will have/release.
Once finished kneading, put into a sterile, food-safe container. I used a quart glass jar, but you can use plastic. Add water to cover the cabbage. Make sure that none of the cabbage pieces float to the top. Cover with the lid or push down the cabbage with a plate or plastic bag filled with water.
Let the cabbage ferment for about 3 - 4 weeks. Check it occasionally and add more water if the level starts to get low. This didn't happen to me, but if the water starts to grow stuff on it, just skim it off and continue. After you've let it ferment, eat it immediately, store it in the fridge, freeze it, or can it for future use.