Sauerkraut

Ingredients

6 – 7 lbs of cabbage

60 – 70 grams of salt

3 – 4 garlic cloves (minced)

3 tbs. Caraway Seed

Instructions

1. Sanitize everything! Then do it again.

2. Remove 2 – 3 leaves from a cabbage.

3. Thinly slice your cabbage into sauerkraut size strips.

4. Weigh your cabbage.

5. For every pound of cabbage, you will need 10 grams of salt

6. Add salt in 2 batches and massage the cabbage for 3 minutes

7. Let it sit for 30 minutes

8. Massage again for 3 minutes.

9. Let it sit for another 30 minutes.

10. Mix in garlic and caraway

11. Tightly pack all of the cabbage and the liquid that it has produced into a gallon fermentation grade jar. Make sure all of the cabbage is submerged in its own liquid

12. Cover the cabbage with the reserved leaves.

13. Add a sanitized weight to ensure that the cabbage stays submerged.

14. Screw the top on and add the airlock.

15. Let it sit for 2 weeks and it is ready to eat and can.