1 small head cabbage(I've used green, red and savoy with good results)
1tbsp salt - I've tried pickling salt, sea salt and... regular table salt with no change in taste or end product. I've heard that the iodine in table salt will "brown" the cabbage, didn't see it in any batches I made.
1 tsp caraway seed(optional, but i like em)
1. Remove core from cabbage. Cut in half and finely shred. (run through a food processor works too)
2. Place cut cabbage in large bowl and sprinkle salt on top.
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. When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.
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, I use a wooden spoon handle to tamp it in).
6. Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
7.Loosely cap the jar and place it in a cool, dark spot.
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. After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. ( I like it closer to the 6 week mark)If you want something a bit stronger, let it continue to ferment until it pleases you.
Edited by CDN offroader - 9/29/14 at 4:00pm