INGREDIENTS

• 1 medium head fresh cabbage, 2-3 pounds
  (Use regular or Nappa cabbage, or a combo
  of both – which is what I like to do!)
• 3-5 cloves garlic
• 6-7 stalks dill
• 1 cucumber (optional)
• 1-1.5 tbsp pink Himalayan salt
  Yield: About 2 quarts

1. Remove outer cabbage leaves and set aside. Slice the cucumbers and set aside. Shred the cabbage, mince the garlic, and finely chop dill sprigs.

2. Place the cabbage, garlic, and dill in a large bowl or pot and sprinkle with salt. Mix with hands, massaging gently. Let mixture sit for 30-60 minutes, massaging occasionally to help release moisture from vegetables.

3. Pack firmly into a wide mouth 2-quart mason jar, using a tamper, wooden spoon, or mallet to help expel air pockets and allow juices to come to the top of the jar. Layer in sliced cucumbers as you go. Leave 2 inches of space at the top of the jar as the liquid will rise as it starts the fermentation process.

4. Cover the mixture with 1-2 layers of your reserved whole cabbage leaves. Make sure there are no food pieces stuck on inside of jar, and that liquid covers the mixture by about an inch. This will help prevent mold. Place a weight such as a small jar or glass disc on top of the cabbage leaves to keep the mixture submerged.

5. Screw on lid with an airlock/pressure release system to allow gases to escape. You can also manually “burp” it every few days as a cheap alternative!

6. Set jar on a dish or cookie sheet in a cool place. Taste after a few days, and again every few days until you find the combination of flavor and texture that appeals to you. Fermentation time varies with the seasons, climate, and temp in your home.

7. Date your jar and place it in the fridge when you feel it is “done”. The kraut will last for several months in the refrigerator (if it’s lucky!).

TIPS:

• Not enough brine to cover your packed sauerkraut? Go ahead and put the lid on your jar and check again in one day. If there is still not enough brine, dissolve 1 Tbsp salt in 2 cups water and pour in until packed mixture is covered.
• Got mold on the surface? Don’t worry, scrape it off the top and go about your business. Any residual mold will be quickly killed in the acidic environment of the brine. The contents are safe under the brine!