GERMAN HOMEMADE SAUERKRAUT


2 lbs. green cabbage shredded
2 Tbsp. coarse kosher, or sea salt
1 tsp. sugar

1. Toss the cabbage, salt, and sugar together in a large bowl.

2. Let sit at room temperature fror1 hour, or until the cabbage has released a lot of water. If there is not enough brine, the sauerkraut will go bad before it ferment.

3. Place the cabbage in a large gals or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl.

4. After you’ve added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1-inch.

5. Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged.

6. Drape the canister with a cloth and let sit at room temperature for 2-4 weeks.

7. Check the plate after a couple of days if it’s floating on the brine, place another plate on top0 of the first to create more weight. It’s ready when it tastes like sauerkraut.

Yield: Makes 5 cups.