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1.
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Remove any unattractive outer leaves from the head of cabbage.
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Reserve one (for step 7).
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2.
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Shred the remaining head of cabbage or slice into fine strips.
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Smaller pieces will require less time to release their liquid, larger pieces will take a bit longer and need more massaging.
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Food processor slicing and shredding blades work wonderfully.
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3.
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Put the sliced cabbage into a large bowl.
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Toss with the salt.
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4.
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Let the salted cabbage sit for 10 minutes, tossing occasionally if you think of it.
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This will give the cabbage time to start releasing its juices.
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Once the cabbage looks a little soft, squeeze it and massage it to coax more liquid from it.
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5.
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When your cabbage feels a bit softer and you have a decent amount of liquid in the bottom of your container, toss in your seasonings.
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6.
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Get a clean wide-mouthed quart-sized jar and a wooden spoon and start packing!
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Push that kraut in there as much as you can.
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You want to end up with an inch of space at the top of your container.
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You want your cabbage to be completely covered in its own juice.
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You must pack very tightly.
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7.
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(optional) Use the reserved outer leaf to hold the shredded cabbage beneath the surface of the liquid.
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Just press a large piece of leaf into the jar until it fits above the kraut and below the jar shoulders.
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The leaf can be composted after fermentation has transformed your kraut.
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After fermentation, you can discard this.
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8.
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Use a jar filled with water, a boiled and sterilized rock, a plastic bag filled with leftover kraut juice or some other weight to keep your kraut below the surface of the liquid.
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If you dont want to deal with weighting it down, you can look in every couple days and push everything back down below the surface liquid.
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Be aware that if you forget to do this you may get surface mold.
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This can be skimmed and composted, but most people prefer to avoid it all together!
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9.
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Depending on the submersion method you use, you can either loosely cover your jar with a loose lid or cover the top with a cloth and secure it with a rubber band.
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Place the jar at room temperature away from direct sunlight.
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10.
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Wait four to six weeks.
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Feel free to taste along the way and find your perfect acidity level and texture.
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Warmer temperatures and smaller cabbage pieces will require less time, larger pieces and cooler temperatures will require more.
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Note: This recipe is for one quart jar.
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My usual quantity is about 8 pounds of cabbage (other ingredients adjusted proportionally), which makes a gallon.
