Recipe for Sauerkraut

Ingredients:

• 1 large head of cabbage (about 2 pounds)
• 1 1/2 tablespoons of sea salt
• Optional seasonings (such as caraway seeds, juniper berries, or garlic)

Equipment:

• Large mixing bowl
• Cutting board and sharp knife
• Large jar or crock with a tight-fitting lid
• Plate or weight to keep the cabbage submerged

Instructions:

1. Remove any outer leaves from the cabbage that are dirty or damaged, and set them aside. Cut the cabbage into quarters and remove the core.
2. Using a sharp knife, slice the cabbage thinly into shreds. Place the shredded cabbage into a large mixing bowl.
3. Add the salt to the cabbage and use your hands to massage and squeeze the cabbage for several minutes until it starts to release its juices. This will help to create the brine that the cabbage will ferment in.
4. If using any additional seasonings, mix them into the cabbage.
5. Transfer the cabbage and brine to a large jar or crock, pressing down firmly to pack the cabbage tightly. Make sure that the cabbage is fully submerged in the brine, and that there is at least an inch of space at the top of the jar or crock.
6. Use one of the reserved outer leaves of the cabbage to cover the surface of the sauerkraut. Place a weight (such as a plate or a jar filled with water) on top of the cabbage to keep it submerged.
7. Cover the jar or crock with a tight-fitting lid or a cloth secured with a rubber band.
8. Allow the sauerkraut to ferment at room temperature for at least 1 week, and up to 4 weeks depending on how sour you like it. Check on it periodically to make sure that the cabbage remains fully submerged, and remove any scum that forms on the surface.
9. Once the sauerkraut has reached your desired level of sourness, remove the weight and the outer cabbage leaf, and transfer the sauerkraut to a clean jar. Store it in the refrigerator, where it will continue to ferment slowly and develop flavor over time. Enjoy your homemade sauerkraut!

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