2 tsp sea salt
1 Quart or larger mason or screw top jar
Large metal bowl
- Peel off any older, discoloured cabbage leaves.
- Cut cabbage into appropriate sized pieces and run through food processor.
- Place all cabbage into large metal bowl, add salt, and wait 5 minutes.
- Mash with potato masher until cabbage starts to expel water and becomes flat and soft (about 5 minutes or more of mashing).
- Once this is done, put cabbage into jar.
- Push down hard onto cabbage, until cabbage juice covers sauerkraut.
- If there is not enough liquid from the cabbage itself, add non-chlorinated water until cabbage is fully covered.
- Close lid tightly and allow to sit at room temperature for at least 1 week, but better for 6 weeks for full flavour.
- Give at least one inch of space at top of jar to allow for expansion from gassing from fermentation.
- Once your 6 weeks have gone by, put into smaller jars and it'll keep almost indefinitely in the refrigerator.
- You can also freeze this Sauerkraut until needed.