- 1 medium-sized head cabbage
- 1 tablespoon sea salt (or Kosher salt)
- Mason jars (or air-tight containers, clean)
- Also, you can add carrots, garlic cloves or spices if you would prefer
- Shred or thinly chop cabbage. Place cabbage into large bowl and add salt.
- Using your hands, massage and squeeze the vegetables until cabbage is limp and translucent. Brine will be the salty water that comes out. You can also add spices while mixing.
- Grab handful of cabbage and pack them into mason jars, pressing down tightly with your fist or a wooden spoon. It is important not to leave any air pockets.
- Leave at least 1 inch of space on top and pour salty water brine over cabbage and tightly closed the jar.
- It is important to keep cabbage submerged in brine, because fermentation needs to take place in anaerobic environment.
- Keep your jars out of direct sunlight. You can keep your jars in room temperature environment or in your fridge. Cooler the environment, slower the fermentation.
- Your sauerkraut will be ready to eat in 1- 4 weeks. You can monitor the changes and taste the flavor.
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