Sauerkraut

Ingredients:

• 2 heads green cabbage (4 lbs)
• 1–2 tbsp kosher salt
• Optional: 1 tsp caraway seeds, 1 grated carrot

Instructions:

1. Prep Cabbage: Remove outer leaves, shred cabbage, and save a few leaves.
2. Salt & Massage: Mix cabbage with salt in a bowl and massage until brine forms.
3. Pack Jar: Press cabbage into a clean jar or crock, ensuring it’s submerged in brine. Use saved leaves on top.
4. Add Weight: Place a weight to keep cabbage submerged.
5. Ferment: Cover jar with a cloth or lid. Let ferment 1–4 weeks in a cool, dark place. Taste after a week.
6. Store: Once tangy, transfer to jars and refrigerate.