Recipe Homemade German Sauerkraut

For a pound of cabbage (the heads I used were about 2 lbs each):
1 teaspoon Kosher or sea salt
1 teaspoon caraway seeds
1 teaspoon mustard seeds

The directions called quartering the heads, cutting out the hard stem section, then slicing the quarters in the thickness of a US dime. Put the cabbage and above ingredients in a nonmetallic bowl and let the salt wilt the cabbage for at least an hour. This will produce liquid for your bottles. The cabbage has natural fermenting germs on the leaves and this what will make the sauerkraut. I think I remember a 6-7 week period of fermentation. The sauerkraut will have a very high Vitamin C content and apparently it was used as a wintertime cold preventative.
After 1 hour of salt wilting using your fist and press down on the shredded cabbage to squeeze out more liquid.
If you need more liquid after filling your jars add 1 tsp salt to 1 cup of filtered water. NOTE: Do use tap water if the water source is chlorinated as this will destroy the things that create the fermentation. This also the reason to use
non iodized salt.
Once you have your jars mostly filled add your liquid so that the cabbage is covered with the salty liquid. Then weigh down the cabbage so it stays submerged. I used marbles in sandwich ziplock bags. Put your jars in a cool dark place for your 6-7 week period.
I found this info with a DuckDuckGo (Like Google without tracking) search.
GB

 

"I used marbles in sandwich ziplock bags" really clever method of weighing down the cabbage! Thank you for shareing

 

That is hilarious, Taku!

 

I have learned to be especially careful pulling back the covers at night after having this for dinner, as the Mr. thinks it is funny to go to bed early and air up the bed, so to speak.

 

I thought it was real because some things you cannot make up. I am still laughing about it.