Sauerkraut, Traditional

Sauerkraut can be made in several different ways. The traditional recipe involves shredding and pounding fresh cabbage, adding salt, and submerging it under water for several days. The natural bacteria in the cabbage will naturally begin to ferment the cabbage while the salt inhibits other microbes.

Ingredients

• fresh medium cabbage, red or green
• 2 tablespoons sea salt
• non-chlorinated water

Preparation

1. Shred the cabbage.
2. In a large bowl, mix shredded cabbage and salt together.
3. Pound the cabbage mixture to expel the juices using a mallet (wood is preferable).
4. Place pounded cabbage and juices in a medium-sized glass jar. Press down firmly on the cabbage. Add water until cabbage is fully submerged. The liquid should be at least one inch from the top of the jar.
5. Cover the jar and let it sit for 3 to 7 days at room temperature.
6. After it is fermented store it in the refrigerator in order to stop the fermentation process.