Recipe Index

Remove the outer leaves of the cabbage and with a large knife cut the head in two and then quarters. Cut out the core and discard it. Slice the cabbage as thin as you are able and put it in a large bowl. Sprinkle the shredded cabbage with two or three tablespoons salt and toss it to coat it evenly. Taste a piece of the salted cabbage, it should taste salty but not overly so. Transfer the cabbage to a crock, plastic bowl, or other container that is wide enough to hold a few small plates. Press the cabbage down with your hands and weight it with the plates. Cover the container with plastic wrap and place it in a corner of the kitchen where it will be out of the way. After a day the cabbage should have released enough of its own liquid that it is submerged, if it is not submerged in liquid add enough salted water so that it is. After two or three days small bubbles will begin to appear, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the cabbage will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. The finished sauerkraut may be eaten raw as a side salad and digestive aid, or drained and cooked in any recipe that calls for it.