Small Batch Sauerkraut Recipe

1. 1

   Remove core from cabbage. Cut in half and finely shred.

2. 2

   Place cut cabbage in large bowl and sprinkle salt on top.

3. 3

   Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.

4. 4

   When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.

5. 5

   Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).

6. 6

   Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.

7. 7

   Loosely cap the jar and place it in a cool, dark spot.

8. 8

   Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That's normal).

9. 9

   After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.

No additional tips available.