Prep Time: 15 minutes
Fermenting Time: 7 to 14 days
Yield: 12 cups
INGREDIENTS
11/2 tablespoons pickling sea salt (this is a fine sea salt)
1 quart water
1 small head of green cabbage, shredded
1 small head of red cabbage, shredded
1 tablespoon caraway seeds
DIRECTIONS
Step 1. Make a brine by mixing the salt and water in a clean jar.
Step 2. In a large bowl, combine the cabbage and caraway seeds. Pack the mixture into a separate, 1-quart mason jar. Keep packing the cabbage down using a wooden spoon.
Step 3. Fill the jar with brine to 1 inch below the rim. Top with a “plug” slightly smaller than the opening of the container to keep the vegetables packed tightly in the jar. (I find that a sliced daikon radish works well).
Step 4. Tighten the lid on the jar, mark the date, and place in cool area (65 to 70°F) and allow to ferment, checking the fermentation progress every 2 days.
Step 5. To check the fermentation progress: Hold the jar over the sink and carefully open the lid. You may notice expansion of air from the fermentation process. Skim the surface of foam/scum, if necessary. Refill with additional brine to 1 inch below the rim of the jar. Retighten the jar lid and place in a cool area. Continue to check the sauerkraut every other day until you don’t see bubbles rising in the jar, which means the fermentation process is complete. This usually takes between 7 and 14 days.
Step 6. Store in the refrigerator for up to 6 months.