Sauerkraut

• 5 pounds cabbage
• 2 tablespoons finely ground unrefined sea salt

INSTRUCTIONS:

1. Remove the tough outer leaves of the cabbage.
2. Slice each cabbage into quarters and cut out the tough core that can reach from the cabbage’s base to its center.
3. Slice the cabbage quarters into ribbons about 1/16 inch thick.
4. Toss the sliced cabbage and salt in a large mixing bowl. Leave the cabbage to macerate for 5 minutes, or until it softens and begins to release its juice.
5. Knead the salt into the cabbage for 5 minutes to break down the cell walls of the cabbage and allow it to further release its juice.
6. Layer the salted cabbage about 1 cup at a time into your fermentation crock, taking care to pack it very tightly as you add more.
7. Pour any juice remaining in your mixing bowl into the crock and weigh down the cabbage with a glass weight or a sterilized stone to prevent any shreds from floating at the surface of the brine.
8. Seal your crock tightly and allow it to ferment at room temperature for at least 6 weeks before opening the crock to taste the sauerkraut.
9. If you prefer a stronger sourness, allow the cabbage to continue fermenting until it reaches a sourness you prefer. Test it every week or so until done to your liking.
10. Once your sauerkraut achieves the flavor you like, transfer it to smaller jars and store them in the refrigerator or root cellar for up to 9 months.