Quote Originally Posted by Irving View Post
Good bump. Anyone have a good sauerkraut recipe?
Take a green cabbage and slice or grate it. Put the shreds in a big bowl and toss it with a liberal amount of unrefined sea salt. Don't worry, if you over salt it, you can rinse some off. I just taste it when I am done. It should be nice and salty, but not way too salty. The salt will cause the water to start leaching out of the cabbage. Let it sit for a while until you start seeing the water separate. Then put all the cabbage and the liquid into a fermentation crock or a large mason jar. Weigh your cabbage down with a fermentation weight...or a really clean rock...so all the cabbage is submerged. You may have to beat it down with the handle of a wooden spoon to achieve this. Pack it in tight. If enough water doesn't come out to cover the cabbage, you can just add a little filtered water. The key is for all the solids to be submerged in the brine to protect it from bacteria. Cover with a cloth or put the lid on your crock. It needs air. I set mine on the counter or in a cupboard for up to a month, but you can start sampling it after about a week. When it tastes nice and sour, you can put it in the fridge with a regular lid. Putting it in the fridge will slow fermentation and will keep for several months. A root cellar works for this too if you have one.