Sauerkraut

Sauerkraut

Yield 1 quart/litre

Directions

1. Set aside one clean, intact outer cabbage leaf. Shred the rest of the cabbage and add to a large bowl. Mix in carrots and garlic.
2. Add salt and massage into the mixture until brine starts accumulating at the bottom of the bowl.
3. Pack cabbage mixture into a clean jar. Press down to release any air pockets. Pour any remaining brine into the jar leaving one to two inches of room at the top.
4. Trim the whole cabbage leaf into a circle the size of the opening of the jar and place on top. Place a smaller jar or weights (see method above) on top. Screw lid on loosely.
5. Store at room temperature, out of direct sunlight for 1–4 weeks, tasting after seven days. Store in fridge.