• 1 large head of shredded cabbage
• 3 tablespoons pickling salt or Himalayan pink salt. Don’t use table salt as anti-caking ingredients and preservatives will affect your results.
• 1 tablespoon caraway seeds
1. In a large bowl, mix cabbage with 2 tablespoons of salt. Allow to stand for 10 minutes.
2. Massage the cabbage, or pound it with a potato masher, to release juices. The aim is to release enough liquid to cover the cabbage – this should take about 10 minutes.
3. Sprinkle remaining salt and caraway seeds on the cabbage.
4. Pack cabbage mixture into a large glass food container. Top with a quartered onion to fit inside the container, weighing the mixture down. The cabbage must be completely submerged under the brine. Cover container with a tight-fitting lid.
5. Allow to culture at room temperature for 2- 4 weeks. Ensure the sauerkraut is completely submerged in liquid. Check cabbage every other day for 2 weeks, skimming off of any scum that may form on the surface. Burp lid daily to release excess pressure.
6. Once Sauerkraut is finished, store in airtight container in the refrigerator for up to 6 months.