Sauerkraut Project!

     Now that my Kosher dill pickles have finished! I can now try my had at making sauerkraut! Yep, its another 3 week long fermentation project...Again.... But the family and I love the stuff and its, set aside the 3 week fermentation, quite easy to make!

     Sauerkraut:

2 large heads cabbage

3 tbs pickling or kosher salt

1 1/2 tsp. caraway seeds (optional)

1 large glass jar or crock

     Wash and core cabbage. Quarter cabbage and thinly slice it. Place sliced cabbage in a large pot or bowl. Add salt and caraway seeds, mix with hands, kneading and squeezing cabbage to release water and wilt cabbage.

     Once cabbage starts to release its water let it rest for 20 minutes. The cabbage should be thoroughly wet at and wilted at this point. Pack cabbage firmly in a large clean glass jar or crock.

    Now you need a weight to keep all the cabbage submerged. I used a ziplock baggie filled with water. Once weight is added cover jar with a paper towel so gasses can escape and nothing can fall in. keep at room temperature for 3 weeks.

     Wish me luck!