What you’ll need:
- Head of cabbage (organic if possible)
- 1-2 tbsp. Celtic Sea Salt
- 1 tsp. Caraway seed *optional*
- Pint or quart size mason jar
- Take your head of cabbage and cut it in half, then into 4 quarters. Cut out the core on each wedge.
- Cut each quarter in half, and chop into thin strips. Put cut strips into a large mixing bowl.
- Depending on the size of the cabbage, add 1-2 tbsp. of your Celtic Sea Salt.
- Mix together by hand or using a Kraut-pounder, until juices begin to squeeze out (this is where you would mix in your caraway seeds)
- Once thoroughly mixed together, put into your mason jar
- Use a large-mouthed funnel to pack the Kraut into the jar (if you have one)
- Press the cabbage down into your jar to remove air bubbles, and leave a 1″ headspace.
- You will want to leave the brine at the top of your jar (the brine is the juice that came out of your cabbage)
- Cap your jar and place it in a bowl (sometimes fermentation causes bubbles and liquid to leak out of your jar)
- Leave your jar sitting for a minimum of a week, but depending on taste preference, you could let it sit for up to 6 weeks.
- Once you have your desired taste and have opened your jar, move your kraut into the refrigerator.