Making Sauerkraut

yield: 1 gallon

5 lbs cabbage

3 Tbsp salt

Ceramic crock or wide-mouth glass jar

Weight

Cloth covering or airlock

Vegetable tamper (optional)

1. Clean! When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too. However, sterilizing is not necessary.

2. Discard the wilted, limp outer leaves of the cabbage. Reserve a couple outer leaves to place under your weight, if desired.

3. Slice evenly and transfer to a big mixing bowl. Sprinkle salt over top.

4. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands or a masher. You want to draw as much of the liquid out as possible. If you'd like to flavor your sauerkraut with additional herbs or spices, add them now. (To make this step less laborious, allow the salted cabbage to sit an hour or two before mashing).

5. Pack the cabbage into your jar or crock, tamping it down with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage, if desired. This will help keep the cabbage submerged in its liquid.

6. Place a weight on top and cover the mouth of the mason jar with a cloth or airlock.

7. Check your sauerkraut occasionally to make sure it's still submerged. If after 24 hours the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

8. Ferment the cabbage for 3 days or more. Depending on your taste and the ambient temperatures, sauerkraut can be left to ferment for months. Taste it as you go, and put it in the refrigerator when it's just the way you like it! It will last for several months in the refrigerator.