Sauerkraut

INGREDIENTS

• 1 large red or green cabbage

• caraway seeds, to taste (optional)

• 3 to 5 teaspoons pickling or sea salt

PREPARATION

Remove outer leaves of cabbage and slice into quarters, removing the core. Using a mandolin or sharp knife, shred cabbage into small, slaw-sized pieces. Place each quarter in a large bowl, adding 1⁄4 total salt between additions.

With potato masher or other heavy object, press against the cabbage to encourage the release of juices. Continue until all four quarters and salt have been added. (Note: Some cabbages are more stubborn than others at releasing juices, so it may be necessary to make a small amount of brine to add to the mixture.)

Add mixture to fermenting vessel. Apply weights and lid, placing vessel in cool location.

Remove floaters daily. Taste after 3 to 4 days and continue until kraut reaches desired flavor.

Store in the refrigerator or root cellar. It’ll keep for several weeks.