2 dense heads of cabbage
(two green cabbages for green sauerkraut, one red and one green cabbage for pink sauerkraut)
2 + tablespoons of fine pink sea salt -salt to taste, too much salt will make the sauerkraut mushy
1. Peel off the outer leaves of the cabbage, wash and save for later
2. Use food processor to grate the cabbage. If you have no food processor, just slice the cabbage as small as you can
3. Add cabbage to large bowl, add salt - tasting as you add
4. Massage in the salt with you hands and mix it around to be sure the salt is evenly distributed. Let sit a little while.
5. Add kraut to half gallon mason jars, press down so it is compact and ideally the juices come over the leaves of kraut.
6. Add a fermentation weight or ziplock bags, doubled with filtered water in them as a weight-tightly sealed so they don't leak.
7. Let sit 3 days to a week depending on salt levels and how how it is in your home or at that particular time of year. place a bowl or plate under the jars as they ferment the liquids may breach the confines of the jar.
6. When it tastes good and fermented and krauty put it in the fridge, it should last a few months
Ginger Arame kraut
Cucumber dill kraut