Homemade Sauerkraut with Caraway and Apples

1. 1

   Combine all of the ingredients in a very large bowl.

2. 2

   Squeeze the cabbage to release some liquid.

3. 3

   Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.

4. 4

   Pour the cabbage and its liquid into a clean ceramic crock or tall glass container.

5. 5

   Top the cabbage with a clean plate that just fits inside the crock.

6. 6

   Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch.

7. 7

   Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.

8. 8

   Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid.

9. 9

   Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface.

10. 10

    If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock.

11. 11

    When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.

* Per serving · 4 servings · Values may vary.