Raw Sauerkraut

By trishg

Prep Time: 10 minutes
Fermenting Time: 20 days

Ingredients

• 1 medium head of cabbage
• 1 tablespoon sea salt
• Herbs such as coriander, dill or cumin (optional)

Preparation

Step 1

1. Cut cabbage into thin slices and put in a mixing bowl. Save 1 or 2 large leaves to be used later.
2. Add sea salt to cabbage and squeeze the cabbage with your hands for 4-5 minutes until a liquid forms in the bottom of the bowl.
3. Add herbs, if using.
4. Push as much of the cabbage as possible into a glass Mason jar.
5. When the jar is completely packed with cabbage, fold 1 or 2 large cabbage leaves several times until it fits in the mouth of the jar.
6. Seal the jar with the lid and set it on the counter for 5 days. (You may want to set a small plate underneath, as liquid may seep through the lid onto the counter after a couple of days.)
7. After 5 days, put the sauerkraut in the fridge and let it sit for at least 2 weeks before opening.