- 1 Medium Head of Cabbage
- 1-3 Tbsp. Sea Salt
Optional ingredients: try combinations of any of these
- Caraway Seeds: 1-1/2 tsp
- Dill: 1 Tbsp
- Juniper Berries (crushed): 1 Tbsp
- Fennel Seeds: 2 tsps
- Green Onions (chopped): 6 onions
- Garlic (crushed): 5 cloves
- Mustard Seed (black or yellow): 1 tsp
- Turmeric: 1 tsp
- Red Pepper Flakes: 1/2 tsp or more
- Cardamon: 1/4 tsp
- Lemons: 5 organic, very thinly sliced
- Ginger: 5 inches, grated
- Potato masher or cabbage crusher.
- 1 Quart Jar with an airtight lid; preserve jars are a good bet.
- Fermentation weights, or glass marbles inside an organic cotton tea bag.
- Chop or shred cabbage.
- Sprinkle with salt.
- Knead the cabbage for a minimum of 10 minutes. For this step you can use your hands, or pound the cabbage with a potato masher or cabbage crusher. Keep pounding and kneading until there is enough liquid to cover the cabbage.
- Stuff cabbage into a quart jar, pressing the cabbage underneath the liquid. You can add a little water to completely cover cabbage if need be.
- Securely close and/or lock the jar. “Burp” secure jars daily to release pressure.
- Ferment for at least 2 weeks at room temperature (about 60 – 70 degrees). The longer you allow the culture to develop, the closer you’ll get to desired flavor and texture; flavor develops with age.
- Put a tight lid on the jar and move to cold storage once you’ve decided to stop aging your kraut.