Fermented cabbage recipe for some good old-fashioned German sauerkraut.
Ingredients
1headgreen cabbage(or red)
2tbspcanning/pickling salt(or sea salt)
distilled water(if needed to top off jar)
Instructions
Wash, core and shred cabbage. Place in a large bowl.
Sprinkle salt on cabbage and use hands to massage/knead it into the shredded cabbage. Let sit for 5 minutes so juices can start to release from cabbage. Massage/knead again. Let sit another 5 minutes.
Add cabbage to 1/2 gallon fermenting or jar. Pack it in tight.
Pour cabbage juices over cabbage. Top off with distilled water if cabbage is not complete covered in brine.
Use a weight to keep cabbage completely submerged under brine and add jar lid. Place jar on a plate with a lip (gasses will escape causing liquid overflow. It's normal). Let sit in a cool dark place for 3 to 6 weeks, or until desired taste is reached.
Store in an airtight container in fridge for months.