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1
Prepare a jar: Thoroughly wash and dry a wide-mouth quart mason jar in hot, soapy water.
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2
Prepare the cabbage and carrots: Cut the cabbage into quarters and cut out the core.
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3
Slice the cabbage as thinly as possible, working from crown to stem end.
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4
Place shredded cabbage into a large nonreactive bowl.
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5
Grate your carrots or other vegetables with a box grater, and add to the cabbage.
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6
Add the salt and mustard.
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7
Using your hands, toss to combine all ingredients, crushing the mixture until it begins to release liquid, about 5 minutes.
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8
Pack the sauerkraut: Place a wide-mouth funnel in the mouth of the jar.
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9
Pack the mixture into the jar, pressing down to squeeze out as much air and release more liquid.
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10
Tightly packed, there should be just enough to fill the quart jar to the shoulder, and liquid should rise above the cabbage mixture.
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11
Fill a smaller jar, like a half-pint or four-ounce jar, with water and seal.
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12
Place on top of the cabbage mixture to keep it submerged under the juices.
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13
Ferment the sauerkraut: Cover the jar with a clean towel, and allow to stand at room temperature.
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14
Check daily to make sure the cabbage is still submerged in liquid.
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15
If it is not, give the mixture a good press to release more juices.
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16
If the cabbage still does not stay submerged, add just enough water to bring the level up.
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17
After two or three days you should see bubbles forming.
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18
Eventually you may see scum or even mold on top.
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19
This is normal; just skim it away.
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20
Begin tasting your kraut after the third day.
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21
When it has reached the desired level of tartness, remove the smaller jar, screw on a lid, and keep the kraut several weeks in your refrigerator.
