Homemade Sauerkraut(Kapusta Kiszona)

1. 1

   Shred cabbage (discard the bright green outer leaves).

2. 2

   Toss with salt, caraway seeds and dill seeds.

3. 3

   Pack mixture into a clean sterilized dry crock.

4. 4

   Press down with wooden spoon or mallet, leaving about 1-inch headspace.

5. 5

   If too much liquid forms, pour it away.

6. 6

   The sauerkraut should remain below a layer of liquid.

7. 7

   Weigh down on cabbage with a sterilized plate with something heavy (like a bowl with a heavy rock inside).

8. 8

   Nothing metallic should come in contact with the kraut.

9. 9

   Check every few days.

10. 10

    Keep in crock until completely fermented.

No additional tips available.