Cabbage Kraut
This easy recipe can be made with either red or green cabbage.
1 medium cabbage, shredded
1 teaspoon sea salt
Massage the cabbage with the salt until the liquid starts to release. Let the cabbage rest for 10 minutes and massage it again. Repeat as often as necessary until the cabbage is very juicy. Pack the mixture firmly into a large jar, crock or bowl. Press the cabbage down until the liquid rises above it approximately 1/8 inch. If you are using a large jar for your kraut, place a weight on top of the cabbage, such as a jar filled with water. If you are using a crock or a bowl, place a plate on top of the cabbage and then a weight. Cover everything with a clean dishtowel. Allow the kraut to ferment in a cool, dark place for at least three days (see note). Once the kraut is ready, store it in airtight glass jars in the refrigerator. It will keep for several months.
Serves 12.
Note: Kraut may be fermented for up to 14 days, depending upon the desired sourness.
From “Cousin’s Weekly Newsletter,” Cousin’s Incredible Vitality restaurant, Chicago, Illinois.